Hip Dip

From: Entertaining for a Veggie Planet by Didi Emmons

Cookbook Heaven at Recipelink.com

The stylish edamame soybean takes the place of avocado in this new-wave dip. Although it’s similar in flavor to traditional guacamole, its more rugged texture makes it winning in its own right. Eat with sturdy tortilla chips or dense whole-grain bread sliced into triangles.

Makes 3 1/2 cups

• 16 ounces frozen, shelled (podless) edamame

• 3/4 cup chopped fresh cilantro or flat-leaf parsley

• 1 small red onion, finely chopped

• 2 small, skinny chile peppers, minced

• 2-3 garlic cloves, minced

• 1/4 cup extra-virgin olive oil

• 1/4 cup fresh lime juice (2 juicy limes)

• 1 tablespoon sugar or honey

• Kosher salt and freshly ground black pepper to taste

• lime slices for garnish (optional)

1. Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.

2. 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. Serve immediately or refrigerate and serve within a few hours.