Here’s another recipe I made for the crafty party (see previous post). It’s an Alton Brown concoction of good stuff like edemame, onion & garlic, cilantro, miso paste, and more. It was, as Seth described it, “restaurant quality.” It was also an excellent way to use up that bag of edemame I had moldering away in the freezer. They were kinda frosty and a bit freezer-burned so I didn’t want to eat them plain but they were great all blended into this dip. Highly recommended.
Edemame Dip Recipe
Makes about two cups
- 12 ounces shelled, cooked, and cooled edamame, about 2 cups, see recipe link above for tips on cooking edemame
- 1/4 cup diced onion
- 1/2 cup tightly packed fresh cilantro or parsley leaves
- 1 large garlic clove, sliced
- 1/4 cup freshly squeezed lime or lemon juice
- 1 tablespoon brown miso
- 1 teaspoon kosher salt
- 1 teaspoon red chili paste
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.