This healthy dip is nice served with pita, crackers or veggies. It's also delicious when used as a spread on sandwiches or mixed into tuna salad for something different. —connie
frozen shelled edamame
clove garlic, minced
lemon, zested and juiced
extra virgin olive oil
salt and pepper to taste
chili powder, optional to taste
In This Recipe
Bring a pot of salted water to a boil. Prepare an ice-water bath. Add the edamame and cook until tender, 4 to 5 minutes. Drain the edamame, then shock in the ice water.
Put the edamame into the bowl of a food processor or blender. Add the garlic, scallions, lemon, salt, pepper and chili powder. Add 2 tablespoons of the olive oil. Puree until smooth, 2 to 3 minutes. Taste the mixture and adjust seasoning if needed. Add more olive oil to get a smoother consistency.
Transfer dip to a bowl and serve with sliced pita bread, chips and/or veggies.
Store in an airtight container in the refrigerator for up to one week.