Edamame are young soy beans, you’ve perhaps eaten them steamed as an appetizer in Japanese restaurants. I always keep a bag of frozen shelled edamame in my freezer. I find them useful to add protein to veggie pasta dishes and to soups. Here they are the star of this deliciously green Edamame Dip that will let you snack on all the benefits of soy American style. Get your blender out and get dipping.
- In a food processor combine the edamame, garlic, shallot, yogurt, soy, sesame, lemon juice, and water.
- Puree until the mixture is smooth with specks of edamame.
- Serve with baked tortilla chips or pickled carrots.
- 1 pound frozen shelled edamame, defrosted
- 2 cloves garlic, peeled and smashed
- 1 shallot, roughly chopped
- 1 cup whole milk Greek yogurt
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- Juice of one lemon, about ¼ cup
- ¼ cup water
Ann's Tips and Tricks
For lower fat content, use 2% Greek yogurt.