An easy make-ahead dip that's a perfect match for veggies
Savory, Creamy & Delish
We are hosting a party tonight and this Asian Edamame Dip is on the menu. I always have some kind of big crudite platter along with other appetizers when guests arrive and was looking for a new veggie dip when I remembered that I hadn’t made this one in a while.
Not sure why I haven’t made it recently because I really can’t say enough about it! Made with edamame, lime zest and lime juice, sesame oil, mayo, gluten-free tamari, ginger, white miso paste and wasabi, it’s savory, creamy and a perfect match to veggies. Depending on your tastes can have just a little kick with extra wasabi and ginger.
Last time I made it I doubled the batch so that I’d have extra for the next day, but it’s such a crowd pleaser and the entire thing disappeared before dinner was served.
One of our favorite dips, this easy Edamame dip is savory, creamy and perfect match to veggies. Feel free to add more wasabi or ginger depending if you want a little more kick. Recipe doubles well. Recipe adapted from Food and Drink Canada LCBO
Author: Healthy Gluten-Free Family
Recipe type: Appetizer, Snack
Cuisine: Gluten-Free, Vegetarian, Vegan
2 cups frozen edamame, shelled
1 clove garlic, peeled and quartered
2 green onions, whites and greens sliced
½ tsp grated lime zest
2 tbsp fresh lime juice
2 tbsp canola mayo (use Vegan Mayo if desired)
1 tbsp sesame oil
1 tbsp gluten-free tamari
1 tbsp gluten-free white miso
1 tsp freshly minced ginger
1 tsp wasabi
Bring a medium pot of salted water to a boil. Add frozen edamame and garlic. Cook for 5-6 minutes or until beans are tender - crisp. Drain in a colander.
Set aside a few edamame beans for garnish.
Add edamame, garlic, and remaining ingredients in a food processor. Pulse about a minutes or until smooth and well combined, scraping down the sides as necessary, Taste and adjust to tastes.