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Asian Edamame Dip

For a pretty presentation, serve this dip with cucumber spears, blanched sugar snap peas, celery, and jicama sticks. Mini rice cakes or crackers also make a nice accompaniment.

Ingredients: 

Ingredients: 

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1 cup frozen shelled edamame
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1 Tbs. minced fresh ginger
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1 clove garlic
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½ cup silken tofu
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1 cup cilantro leaves
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3 Tbs. peanut butter
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2 Tbs. low-sodium tamari
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2 Tbs. fresh lime juice
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½ tsp. sriracha or chile-garlic sauce

Instructions: 

1. Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.

2. Place ginger and garlic in bowl of food processor; process until minced. Add edamame, tofu, cilantro, peanut butter, tamari, lime juice, and sriracha. Process until dip is chunky-smooth. Refrigerate in sealed container several hours to allow flavors to develop.

Nutrition Information: 

Calories: 
65
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
4 g
Cholesterol: 
0 mg
Sodium: 
210 mg
Fiber: 
1 g
Sugar: 
1 g
Yield: 
Serves 8 (makes 1 cup)

Comments on this Recipe

This is tasty, and very reminiscent of the Indonesian Tofu-Peanut Fondue recipe from the February 2007 issue! The dip wins for portability.

I brought this to a potluck and everyone loved it, it was their favorite out of the 4 I made. If you don't like spicy food, you may want cut down on the sriracha.

This dip is fantastic! Spicy and fresh and people love it.