Edamame Walnut Dip

• 1 cup fresh or frozen shelled edamame (soybeans)
• 3/4 cup California walnuts
• 1/2 cup lightly packed parsley
• 1/4 cup plain nonfat yogurt
• 1 small clove garlic, pressed
• 1/4 teaspoon salt

Preparation

1 If using frozen edamame, rinse under warm water until thawed.
2 Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. You can store this dip refrigerated in covered container up to 3 days.

Source: California Walnut Board