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Dairy-Free

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.

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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.

Servings
8

Ingredients

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

Preparation

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
  • Carbohydrate Content 4 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 4 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 210 mg
  • Sugar Content 1 g