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Author Notes: A few years ago I had bags and bags of frozen shelled edamame and cooked through them using them in everything but dessert. I love the emerald green color of it. This was one of my favorite ways to use them. I like to dip carrots in it. —testkitchenette
- 3 cups cooked edamame
- handful of almonds
- 1 shallot
- 2 cloves of garlic
- 1 inch piece of ginger
- 2 tablespoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- salt to taste
- Blitz it all in a food processor until smooth. Add a bit of water if it seems to thick.
- This recipe was entered in the contest for Your Best Dip