Tuesday, April 19, 2016

Edamame dip

Happy spring everyone! I realize this blog has a lot of recipes for dips and spreads. This is my contribution to lunch in our household.
Today I have a recipe for a smooth, vibrant and herb laden edamame dip. It comes together pretty easily and is versatile too.
Dip for Pita Chips or veggies, sandwich spread or toss with cooked pasta for a quick lunch.

Makes enough to fill a 12 oz container
1/2 bag  frozen shelled  edamame(the standard is a 12 oz bag)
1 clove garlic 
1/2 teaspoon coriander powder
6 to 8 stems of coriander 
4 stalks of green onion, green parts only
Juice of a line
1 tbsp olive oil
some water at room temperature

Take the edamame in a microwave safe bowl. Peel the garlic and nestle it in the bowl underneath the edamame. Add a couple of splashes of water. Microwave for a couple of minutes until it is cooked.
Pulse the edamame, lime juice, herbs, salt and coriander powder in the bowl of a food processor stopping and scraping down the sides of the bowl. Trickle in water a tablespoon at a time through the feed tube until the consistency is fairly smooth. Add the olive oil and pulse a couple more times to finish.
Keeps for a week to 10 days covered in the refrigerator. Can be frozen. Thaw in the fridge to defrost and stir.

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