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Edamame Dip

Randy Mayor
Yield 2 1/2 cups (serving size: about 3 tablespoons edamame mixture)
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.

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

Nutrition 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

How to Make It

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