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Recipe(tried): Edamame Ginger Dip

Appetizers and Snacks
I made this today and it tastes great already! Later, after it chills and the flavours go thru, it will be even better. I adapted this from a recipe at eatingwell.com

I bought some a while ago, and it was pretty mediocre compared to this one. And a good deal pricier, too...this recipe made about two cups of dip, and the one I bought before was half this size and cost almost $4, compared to about a $1.50 to whip up this one. So that makes this 1/4 the price of the other one, or less.

Enjoy!

EDAMAME GINGER DIP

8 ounces frozen shelled edamame (about 1 1/2 cups)
1/4 cup water
2 tablespoons soy sauce
1 tablespoon minced fresh ginger (or more, to taste)
1 tablespoon rice vinegar
1 tablespoon tahini
2 cloves garlic
pinch of sea salt
Hot pepper sauce to taste

Cook edamame according to package directions (I steamed mine for about 10 minutes w/o preheating the steamer water).

Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.
MsgID: 0085645
Shared by: Carolyn, Vancouver
Board: Cooking Club at Recipelink.com
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