LISA HENDERSON, MS, RDN

Edamame Dip with Sesame Oil

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This creamy dip is packed with protein and healthy fats.  It yields a generous amount, and would be a great choice to bring to a Spring potluck, along with whole grain crackers or crudité.

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8 ounces shelled frozen edamame or mukimame (shelled soybeans)

1/4 cup chopped cilantro, plus whole leaves for garnish

1/2 cup finely chopped red onion or shallots

2 cloves of garlic, minced

2 1/2 tablespoons of extra virgin olive oil

1 3/4 tablespoons of toasted sesame oil

1/2 teaspoon kosher salt or sea salt, plus more to taste

2 1/2 teaspoons Sriracha, plus more to taste

1 lemon

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Bring a medium-size saucepan of water to a boil.  Turn off the heat and add the frozen edamame.  Stir for about 10 seconds until thawed but not cooked, and then drain.

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In a food processor, combine edamame, cilantro, red onion, garlic, olive oil, sesame oil, salt and Sriracha.  Add the juice of the lemon to the mixture.  Pulse until smooth. Taste for salt and pepper.

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Scrape into a bowl and refrigerate at least 1 hour or overnight.  Before serving, mix well, transfer to a serving bowl and garnish with cilantro. Serve with whole grain crackers or crudité (carrots, radishes, cherry tomatoes, red bell pepper strips, cucumber slices, etc.)

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Preparation Time:  30 minutes

Yield:  2 cups

Adapted by Lisa Henderson from http://www.lafujimama.com/2010/02/quick-easy-edamame-dip/ (Accessed on 4/15/16)