What a Dip.

I mentioned awhile ago that I had a recipe for an edamame spread. Well, I still do! This spread is easy to make, super green, and mighty tasty. It’s a dip really. The recipe was printed in my local newspaper, so I think it’s okay to share it here. Actually, I did pay fifty cents for the paper, so if you make this you have to give me fifty cents.

Edamame Spread (Dip)

Makes 4 servings

1/2 teaspoon fine sea salt, plus more for boiling edamame (divided)
2 cups frozen, shelled edamame
3 large cloves of garlic, peeled
1 teaspoon grated lemon zest
1-2 Tablespoons fresh lemon juice
1 teaspoon olive oil
1/2 cup water
1/4 teaspoon freshly ground black pepper

Bring a medium-sized saucepan of lightly salted water to a boil. Add the edamame and garlic cloves. Gently boil for about 5-7 minutes, or until the edamame are tender. Remove from heat and drain.

In a food processor (or blender), puree the edamame, garlic, lemon zest, lemon juice, olive oil, and 1/2 cup of water until very, very smooth. Scrape down the sides of your food processor bowl or blender jar if needed. You can add more water if you want a thinner spread-dip. Season with the salt and black pepperĀ  if you please.

Refrigerate for at least a half hour to let the flavors make friends (it tastes better the next day… just like curry!). Serve this with pitas, veggies, crackers, or do what I do, and simply sweep a finger through it. Wait… I don’t do that. Enjoy!