I made a batch over the weekend and have since had it as a dip with sliced bellpeppers and as a spread on sandwiches in place of mayonnaise or other higher calorie/fat condiments. I love it!
Nutty Edamame Spread
Powersappliquer Posted: 04/10/14
sstevens Posted: 05/03/14
This is my new favorite dip and spread! I use spinach instead of basil, pecans or walnuts instead of pine nuts, and add a tsp of tahini. It is great with crackers or celery and on veggie sandwiches!
DawnDH Posted: 04/12/14
This recipe is fast and so delicious. The basil and lemon add wonderful flavor. I served it with pita chips and pretzel thins. Next time I may add a ripe avocado or two for extra creaminess. It's a keeper!
savvychef Posted: 04/04/14
Made the dip for Board meeting recently- came home with little left!! Served with red and yellow pepper strips as I'm 'carb-free'. Taking to another event this week. Everyone loves the dip- and surprised to find that it's 'cooking light' treasure!! Yumm!
AnnGillette Posted: 03/15/14
I would add a little more salt and cayenne pepper.
detailaddict Posted: 05/14/14
What's a girl got to do to find this recipe?? Silly me for thinking it would be categorized under "Dips/Spreads"; had to go back and find the exact recipe name...Anyway, this is delish...a great alternative to traditional chickpea hummus. I've been using as a dip for veggies and on "hummus" sandwiches, and I may try it as a pasta sauce! More substantial than a "French onion" dip or other such fluff, and a good take-with for lunches on-the-go. This will become a regular resident of my fridge.
Carole1960 Posted: 03/21/14
I would also add another 1/2 teaspoon of salt, a 1/4 teaspoon of cayenne pepper and another garlic. It is very delicious though and with the extra spices , it would make it a 5.