Creamy Edamame Dip Food

CREAMY EDAMAME DIP

Steps:

• Place all ingredients in a large food processor
• Blend until smooth, scraping down the sides as needed
• If your dip is too thick, you can thin it out with a splash of warm water, more olive oil, or lemon juice
• Adjust to taste with more salt, pepper, lemon juice, or garlic as needed.
• Plate it up, sprinkle with your pomegranate arils or toasted nuts and serve with your favorite crackers, some toasted crostini or fresh or roasted veggies

CREAMY EDAMAME DIP

Steps:

• Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.

EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

EDAMAME AND MISO DIP

Steps:

• Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
• Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.

EDAMAME DIP WITH CRUDITES

Steps:

• Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
• Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
• Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
• Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
• Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS

Steps:

• MAKE THE DIP:.
• In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
• Drain well and transfer to a food processor.
• Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
• Stir in the oregano and transfer the dip to a serving bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
• MAKE THE PEPITAS:.
• Preheat the oven to 375°F.
• On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
• Bake for 7 minutes, until the seeds begin to brown.
• Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
• Serve the dip at room temperature, topped with the spiced pepitas.
• MAKE AHEAD:.
• The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
• The spiced pepitas can be kept in an airtight container for up to 3 days.
• Serve with Pita Crisps.

EDAMAME DIP (EDAMOLE)

Steps:

• Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.