Nutty Edamame Spread

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 14 Minutes
Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 6.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 6g
  • Carbohydrate: 5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 184mg
  • Calcium: 29mg

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. 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. 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.
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