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.
SPICY EDAMAME DIP
Steps:
- In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
- Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
- Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.
EDAMAME DIP
Make and share this Edamame Dip recipe from Food.com.
Provided by Mercy
Categories Soy/Tofu
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
- In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks.
- Adjust the seasonings.
- Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl as you would for a margarita.
Nutrition Facts : Calories 366.5, Fat 24.4, SaturatedFat 3.2, Sodium 24.6, Carbohydrate 24.2, Fiber 6.2, Sugar 5.9, Protein 17.7
EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)
While avocados are delicious and nutritious, they're also high in fat (horrors!). This recipe pares the fat down just a smidge by switching out some of the avocado for edamame (green soybeans) and broccoli. I originally saw this on the Food Network. Providing you like avocado guacamole, and you don't fear soybeans or broccoli, you'll love this too! Fresh bright flavors to complement a tray of baked corn tortilla chips and crudites, or a plate of steaming enchiladas.
Provided by Heather U.
Categories Sauces
Time 30m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes); Drain.
- Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!).
- In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
- Now add the broccoli and edamame; pulse on and off until well incorporated.
- Last, add the roughly chopped avocado to the above mixture (don't toss that pit!) and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
- Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
- Chef's notes: Edamame are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until youre ready to serve, or for the duration of time its stored in your refrigerator.
Nutrition Facts : Calories 29.6, Fat 1.9, SaturatedFat 0.3, Sodium 3, Carbohydrate 2.5, Fiber 1.2, Sugar 0.5, Protein 1.2
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.
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
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