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.
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