Author: Recipe adapted from Alton Brown, Food Network
Ingredients
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
Instructions
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.
Recipe by Bistro OneSix at https://bistroonesix.com/a-dip-for-a-dip/