Nutty Edamame Spread

Nutty Edamame Spread Recipe
Photo: Iain Bagwell; Styling: Cindy Barr

 

This is delicious with crudités, smeared over whole-grain bread, or stuffed into mini sweet bell peppers. You can garnish with lemon rind for a pretty effect.

Yield:

Serves 8 (serving size: about 1/4 cup)

Recipe from

Recipe Time

Hands-on: 14 Minutes
Total: 14 Minutes

Nutritional Information

Calories 99
Fat 6.7 g
Satfat 0.6 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 6 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 184 mg
Calcium 29 mg

Ingredients

2 cups frozen shelled edamame
2 garlic cloves, peeled
1/2 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons plain 2% reduced-fat Greek yogurt
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.

2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.

Note:

Sidney Fry, MS, RD,

April 2014
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