Edamame Dip

Edamame Dip Recipe
Randy Mayor
You won't need encouragement to eat your veggies when you serve this hearty, nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks.

Yield:

2 1/2 cups (serving size: about 3 tablespoons edamame mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 37 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 4 g
Carbohydrate 6.1 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 120 mg
Calcium 23 mg

Ingredients

1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
1/2 cup water
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (16-ounce) can cannellini beans or other white beans, drained

Preparation

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

Maureen Callahan,

Cooking Light

May 2006
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