Nutty Edamame Dip

This nutty dip resembles the texture and versatility of hummus with a different flavor twist – edamame. 

If you are into college football then you are as excited as I am about tomorrow! Well you may be more excited than I am actually because upon hearing of the injury of the Ohio State QB’s shoulder I deflated a bit. However, that won’t stop me from watching all the games I can lay my eyes on and whipping up appetizers and desserts made of peanut butter and chocolate. Which means for the next several weeks PB+Choc Saturdays are back! Even if you don’t like college football you can appreciate from peanut butter and chocolate goodness. But that’s tomorrow.

Being the day before the game I decided it was a good time to post an appetizer recipe. Maybe I’ll make it a thing, “App Friday”. The first dip up for grabs is one that reminds me of hummus but instead of pureed chick peas it is edamame which creates a pretty green color. Different flavor of course, but just as versatile of a spread/dip. Chips, veggies, crackers, whatever you can find to scoop it up!

One year ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Two years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Three years ago: Almond Berry Overnight Slow Cooker Oatmeal

NUTTY EDAMAME DIP

Serves 8

Ingredients:

2 cups frozen, shelled edamame

2 garlic cloves

1/4 cup packed fresh basil leaves

2 Tbsp toasted pine nuts

2 Tbsp plain reduced fat Greek yogurt (I used 2% Chobani)

1/4 cup water

2 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

1/2 tsp lemon zest

3/4 tsp salt

1/4 tsp black pepper

Directions:

1. In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
2. Once cooled, place edamame, garlic, basil, pine nuts, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lemon juice and zest, and salt and pepper. Process until almost smooth.
3. Serve with chips, crackers or veggies.

Source: Adapted slightly from Cooking Light, April 2014.