Food & Cooking Recipes Appetizers Creamy Edamame Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Photo: CHELSEA CAVANAUGH Prep Time: 20 mins Total Time: 20 mins Yield: 2 cups Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip. Ingredients 1 (10-ounce) bag frozen shelled edamame (2 cups) ½ cup cottage cheese 1 cup packed cilantro leaves 1 serrano chile, seeded and chopped 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil, plus more for drizzling ¼ teaspoon ground cumin ¾ teaspoon kosher salt Carrots, for dipping Directions Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping. Rate it Print