Recipe: Hip Dip (using edamame, similar to guacamole, food processor)

HIP DIP

"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."

FOR THE DIP:
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 or 3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice (2 juicy limes)
2 tablespoons water
1 tablespoon sugar or honey
Kosher salt and freshly ground black pepper to taste
FOR SERVING:
Lime slices for garnish (optional)
Sturdy tortilla chips or dense whole-grain bread sliced into triangles (for serving)

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 for the dip 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. Serve with sturdy tortilla chips or dense whole-grain bread sliced into triangles.

Makes 3 1/2 cups
Source: Entertaining for a Veggie Planet by Didi Emmons