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 & CHILLI DIP WITH CRUDITéS
Party food doesn't have to be fattening. Dip in to this fresh, healthy snack as many times as you like
Provided by Good Food team
Categories Canapes, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.
Nutrition Facts : Calories 71 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
EDAMAME DIP WITH CRUDITES
Categories Condiment/Spread Food Processor Soy Vegetable Appetizer Celery Carrot Radish Gourmet
Number Of Ingredients 12
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.
SPICY EDAMAME DIP
A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from a Whole Foods Market recipe by Rick Bayless.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
- In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
- In a food processor or blender, coarsely chop the peeled garlic.
- Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
- Add the oil, lime juice, and cilantro, and pulse to combine.
- Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.
Nutrition Facts : Calories 75.5, Fat 5.8, SaturatedFat 0.8, Sodium 120.5, Carbohydrate 3.4, Fiber 1.1, Sugar 0.1, Protein 3.4
CRUDITE DIP
To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.
Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CHILI DIP
I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.
Provided by Judy H
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 10m
Yield 32
Number Of Ingredients 3
Steps:
- In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
- Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.5 g, Cholesterol 9.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 109.8 mg, Sugar 0.2 g
DYNAMITE CHILI DIP
Try this with your favorite Margarita or Mexican beer! If you like "it hot", add some chopped jalapenos.
Provided by Lorac
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place chili in a medium saucepan and bring to a boil.
- Reduce heat to low and slowly stir in sour cream and cheese.
- When cheese is melted, stir in tomatoes and onion.
- Place in a serving dish and garnish with black olive slices, if desired.
- Serve warm with tortilla chips.
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