Making this dip, I admit, is for purely selfish reasons. Our friends, Mark & Romy, have a pool and with the sweltering hot days we’ve been having, I like to up the chances of getting an invitation any way I can and so I like to make sure I have something yummy in the fridge I can pull out at a moment’s notice when the call for heat relief comes.
And I know this dip is going to be a hit because I first read about it on Mark’s sister’s blog, Musings of a Sly Rooster. I mentioned to Mark how delicious the recipe sounded and he confirmed that it indeed is a winner. And after making it, I fully concur. It’s bright and fresh, full of flavor and totally addictive. And it’s guilt free – well unless you scoop it up by the mound full like I did with crunchy tortilla chips (but oh so worth it).
I can totally see having a batch of this in the fridge often as I am more than happy to provide a {tasty} dip for a {cool} dip anytime.
- 1 lb bag of frozen, shelled edamame
- ¼ cup onion, diced
- ½ cup fresh cilantro leaves, tightly packed
- 1 large clove garlic, sliced
- ¼ cup freshly squeezed lime juice
- 1 heaping Tbsp miso paste (I used white)
- 1 tsp kosher salt
- 1 tsp chili garlic sauce
- ¼ tsp freshly ground black pepper
- 6 Tbls olive oil
- Cook edamame according to package directions, drain and allow to cool.
- Place edamame, chopped onion, cilantro, garlic, lime juice, miso, salt, chili paste, and pepper into the bowl of a food processor and process for about 20 seconds.
- Stop to scrape down the sides of the bowl and process for another 20-30 seconds.
- With the processor running, slowly drizzle in the olive oil.
- Once all of the oil has been added, stop, scrape down the bowl and then process another 5-10 seconds.
- Taste and adjust seasoning as desired.
- Serve with rice crackers or pita chips. Can be stored in a refrigerated airtight container for up to 5 days.