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Edamame Spread

38

This garlicky spread is delicious on crackers.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006

Ingredients

  • Coarse salt and ground pepper
  • 2 cups frozen shelled edamame
  • 3 large garlic cloves, peeled
  • 1 teaspoon grated lemon zest
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • Radishes (or other vegetables) and rice crackers, for serving

Directions

  1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.

  2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.

Cook's Notes

Refrigerate this spread for at least 30 minutes before serving.

Reviews Add a comment

  • CarlyHope
    27 FEB, 2013
    I love this recipe! Its very versatile. It can be a fun bbq dip, or a great light lunch on wasa crackers. I've even put leftover chicken and made sandwiches in it. Its a high protein low fat great spread that is delicious. Try it!
    Reply