Author Notes
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
Continue After Advertisement
Ingredients
-
1.5 cups
frozen shelled edamame
-
1
clove garlic, minced
-
1
scallion, sliced
-
1/2
lemon, zested and juiced
-
2-3 tablespoons
extra virgin olive oil
-
salt and pepper to taste
-
chili powder, optional to taste
Directions
-
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.
See what other Food52ers are saying.