Edamame Dip

Edamame Dip

Where we grew up, peanuts boiled in their shells were a favorite snack. When we moved to New York, with its scads of Japanese restaurants, we learned to love edamame, or soybeans boiled in the pod. For cocktail parties, we turned them into this dip.

Ingredients Directions

4 cups water
2 teaspoons salt
2 cups frozen edamame
6 tablespoons olive oil
2 teaspoons minced garlic
3⁄4 teaspoon cumin
1⁄4 teaspoon ground coriander
1⁄2 teaspoon salt
2 tablespoons fresh lime juice
4 tablespoons finely chopped Italian parsley

Bring water and salt to a boil, add edamame and cook 3 minutes; drain but reserve water.

Heat olive oil in a pan, add garlic, sauté 2 minutes, then add cumin and ground coriander and cook 1 minute more.

In a food processor, combine edamame and garlic-oil mixture. Add salt and lime juice. Purée. Add 1 tablespoon of the cooking liquid if the dip is too thick and purée again. (Can add still more cooking liquid to get desired consistency.)

Transfer dip to a bowl and stir in parsley. Serve with pita wedges, crostini or crackers

Variation: Edamame-Goat Cheese Dip During the purée stage add 5 ounces of goat cheese at room temperature. Then stir in the parsley as above. This version is great served warm.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.