Hide the cheese: Edamame Dip

August 06, 2009

Edamame Dip

Our children love edamame. My theory is that any food that they can eat with their fingers is immediately enticing. And not only do we eat edamame with our hands, we also separate them from the pods, which requires squirting the peas into our mouths and heaping up the empty pods. Lots of fun. We often have them as a side dish, boiled in their shells and tossed with coarse sea salt.

Edamame are packed with protein, and low in fat, too, so they are very nutritious. I had used them recently to make a high-protein pesto and I was toying with the idea of making a dip or sandwich spread with them, too. So when my friend Patti sent me a recipe from her sister for a green dip using edamame, I was excited to try it.

This dip is delicious and extremely versatile. It is great for a party with crackers, pita chips, or some of those gnarly homegrown carrots It also makes a wonderful base for a sandwich and can be used like a pesto on pasta or fish or chicken, if you eat such things.

Edamame Dip

1/2 pound frozen shelled edamame (about 2 cups)
2 garlic cloves, peeled and roughly chopped
1/2 cup mix of chives and fresh flat-leaf parsley, large stems removed
2-3 tablespoons fresh-squeezed lemon juice
1/2 to 1 teaspoon salt
1/4 cup (or more) olive oil
1/4 cup grated romano cheese

Put the edamame in a bowl and thaw them by pouring boiling water over them and letting them sit for 5 minutes. Drain them and put them in a food processor with the garlic, chives, parsley, lemon juice, and salt. Blend them briefly and then, with the food processor running, slowly add the olive oil until the dip is creamy. If it is still chunky after adding the quarter cup of oil, add a bit more until the dip is smooth. Add the cheese and mix very briefly.

Spoon the dip into a bowl and serve with pita chips, crackers, or vegetables.

Print Recipe