Friday, April 10, 2009

Edamame Dip

My parents brought dinner over the first week we had the baby. They grilled up some shish kabobs with steak, polska kielbasa, orange and yellow peppers, chunks of onion and mushrooms. They were sooo good. For an appetizer, my mom made an edamame dip. Our family loves edamame. We always order a bowl of it when we go out for sushi and we keep a bag of shelled edamame in the freezer for when we want a snack.


This dip was really tasty and healthy. It was a nice change from chips and salsa. Everyone really liked it. It doesn't have a strong flavor, so you don't want to use any crackers that are overpowering. The recipe calls for raw onions and garlic and my mom said she would maybe saute them to add a bit more flavor next time, but this recipe is good as is. If you want to try something new for your next get together, I would recommend this yummy and colorful dip.


Edamame Dip
Alton Brown

Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
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

Directions
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

1 comment:

shauna said...

I used parsley. Not a huge cilantro fan. I didn't use 5 tbls of olive oil. I used just enough to bind it. Will make it again.

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