Wednesday, January 8, 2014

Spicy Edamame Dip

I made something healthy and good for you and best of all tasty! for NPA last week.
Spicy Edamame Dip

Shocking!!!!!!!

I've told you before about the group I meet with on Friday's, the ladies bring a little something to nosh on, sometimes it's a bag of chips and dip or nuts or...  whatever they want to bring.

I like to experiment on them.

Well, not really, but they're great for letting me try out new recipes and critiquing them for me.

I found this recipe in a Sam's Club newsletter, and it looked intriguing.  And good.  I also had all the ingredients on hand so I decided to try it.   And I'm going to be making it again, and again. 
The full recipe is at the end here.
 Cook the edamame for about 5 minutes, drain, reserving 3/4 cup of the water.  Set aside.

 And then shell the beans, and throw away the pods.  Just want to make that clear here.  If you have the shelled edamame handy, cook that.  I had these in the freezer, so that is what I used. 
Brown the garlic cloves in 1  teaspoon of olive oil, just til they start to brown and soften, you don't want them too cooked as they turn bitter, fast. 

Place the olive oil, cilantro,juice and seasonings into the processor and add some of the edamame's and process, if it gets too thick, add the reserved water until it reaches the consistency you want.   I used every bit of the reserved water, by the way.

  I don't have a large food processor yet, so I used my immersion blender. 


Little by little, it got done.

Spicy Edamame Dip
Serve with Pita Chips or in this case some Gluten Free crackers, either way it was good.

And you know I taste tested it...
Spicy Edamame Dip
I think this would also be great as a spread on a veggie sandwich, or even one with meat.    Next time I make it I will amp up the heat, just a tad, and add a little jalapeno.  


yield: 2 cupsprint recipe

Spicy Edamame Dip

prep time: 10 MINScook time: total time: 10 mins

INGREDIENTS:

  • 2 cups cooked Edamame
  • 4 cloves garlic, sauteed til just cooked in 1 teaspoon Olive Oil
  • 4 tablespoons Olive Oil + 1 teaspoon
  • 1/2 teaspoon Cayenne Pepper (add more if you like)
  • 1/2 teaspoon Cumin
  • 2 tablespoons Cilantro, chopped
  • 1/4 cup Lime Juice
  • Salt and Pepper to taste
  • 3/4 cup water reserved from cooking the Edamame

INSTRUCTIONS:

  1. Cook the edamame for about 5 minutes, drain, reserving 3/4 cup of the water. Set aside. If using the beans in the shell, then shell the beans, and throw away the pods. Just want to make that clear here. If you have the shelled edamame handy, cook that. I had these in the freezer, so that is what I used. Brown the garlic cloves in 1 teaspoon of olive oil, just til they start to brown and soften, you don't want them too cooked as they turn bitter, fast. Place the olive oil, cilantro,juice and seasonings into the Food processor and add the Edamame's and process, if it gets too thick, add the reserved water until it reaches the consistency you want. I used every bit of the reserved water, by the way. Serve with Pita Chips or some Gluten Free crackers. You can also amp up the flavor with some jalapeno if you like or just increase the Cayenne Pepper
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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