Edamame-Ginger Dip
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Edamame-Ginger Dip
This is the dip for your next party. Just say it—edamame.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
Ingredients
- 8 ounces frozen shelled edamame
- 1/4 cup water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 clove garlic
- 1/8 teaspoon salt
- Hot pepper sauce to taste
Directions
- Cook edamame according to package directions.
- Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.
Tips
To Make Ahead: Cover and refrigerate for up to 5 days.
Per serving: 108 calories; 3 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 5 g protein; 2 g fiber; 214 mg sodium; 32 mg potassium
Exchanges: 1/2 fat, 1/2 starch
Contributed by: EatingWell.com
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.
Tags
About Eating Well
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Pareve , Sauce & Dressing , Chanukah, New Year's Eve/Day, Purim, Super Bowl , American, Asian , Cooking for a Crowd, Make Ahead, Quick (under 30 minutes) , Gluten Free, Kid Friendly, Picnic, Vegan , Beans, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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