Thursday, May 19, 2005

Edamame-Ginger Dip

Edamame-Ginger Dip (Adapted from Eating Well)

8 ounces frozen shelled edamame
1/4 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini paste
1 garlic clove
cayenne pepper sauce, to taste

In a medium saucepan of boiling, salted water, add edamame and cook according to package directions. Drain edamame.

In a food processor, add drained edamame, broth, soy sauce, ginger, vinegar, tahini and garlic - process until combined and coarsely pureed. Season with salt and cayenne pepper sauce to taste - pulse to combine. Scoop mixture out into a bowl and cover - place into the refrigerator to chill for one hour before serving.

Makes about 1 1/2 cups.

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1 comment:

  1. I am making this for a party tomorrow, so it better be good! LoVe your blog.