SPICY EDAMAME DIP
Steps:
- In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
- Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
- Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.
GUACAMOLE-STYLE EDAMAME DIP RECIPE
Follow this Guacamole-Style Edamame Dip Recipe for a fun party dip. This unique edamame recipe gets its creaminess from mayo, edamame and cilantro.
Provided by My Food and Family
Categories Home
Time 20m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Process dressing, mayo and edamame in food processor until smooth.
- Add peppers, garlic, 6 Tbsp. cilantro and 1/4 cup onions; pulse just until blended. Spread onto bottom of pie plate.
- Top with layers of salsa, beans, lettuce, and remaining onions and cilantro.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
EDAMAME TOFU DIP
Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it's also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.
Provided by Melissa Clark
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.
- Add remaining ingredients and process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 232 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY EDAMAME DIP
Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.
EDAMAME DIP
Make and share this Edamame Dip recipe from Food.com.
Provided by Mercy
Categories Soy/Tofu
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
- In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks.
- Adjust the seasonings.
- Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl as you would for a margarita.
Nutrition Facts : Calories 366.5, Fat 24.4, SaturatedFat 3.2, Sodium 24.6, Carbohydrate 24.2, Fiber 6.2, Sugar 5.9, Protein 17.7
EDAMAME DIP (EDAMOLE)
This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.
Provided by HealthyFoodLover
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg
MIDDLE EASTERN EDAMAME DIP
Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."
Provided by COOKGIRl
Categories Soy/Tofu
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
- Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
- Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
- We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.
EDAMAME & CHILLI DIP WITH CRUDITéS
Party food doesn't have to be fattening. Dip in to this fresh, healthy snack as many times as you like
Provided by Good Food team
Categories Canapes, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.
Nutrition Facts : Calories 71 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.04 milligram of sodium
EDAMAME DIP WITH CRUDITES
Categories Condiment/Spread Food Processor Soy Vegetable Appetizer Celery Carrot Radish Gourmet
Number Of Ingredients 12
Steps:
- Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
- Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
- Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
- Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
- Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.
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EASY GARLIC AND HERB EDAMAME DIP RECIPE | ALTON BROWN
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Servings 2Estimated Reading Time 1 minCategory AppetizersTotal Time 15 mins
- Combine edamame, onion, cilantro, garlic, lemon juice, miso paste, salt, chile paste, and pepper in a food processor and process for 15 seconds. Scrape down the sides of the bowl with a rubber spatula, then process for another 15 to 20 seconds.
- While the processor is running, slowly drizzle in the oil until fully integrated. Scrape down the bowl again, then process for another 5 to 10 seconds. Adjust seasoning as desired.
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