hellyeahrecipes: Edamame Dip 12 to 16 ounces shelled edamame, fresh or frozen 1/2 cup, packed, roughly chopped fresh cilantro, including stems 1/2 cup plain yogurt 1 avocado, peeled, pitted, roughly chopped 1/2 cup water 1/4 cup lime or lemon juice 1-2 teaspoons salt 5 shakes of Tabasco (less or more to taste) 3 drops of dark sesame oil (more to taste) Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water. Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil). Serve with pita, chips, crostini, or crudités.

hellyeahrecipes:

Edamame Dip

  • 12 to 16 ounces shelled edamame, fresh or frozen
  • 1/2 cup, packed, roughly chopped fresh cilantro, including stems
  • 1/2 cup plain yogurt
  • 1 avocado, peeled, pitted, roughly chopped
  • 1/2 cup water
  • 1/4 cup lime or lemon juice
  • 1-2 teaspoons salt
  • 5 shakes of Tabasco (less or more to taste)
  • 3 drops of dark sesame oil (more to taste)
    Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
  1. Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil). Serve with pita, chips, crostini, or crudités.

(Source: , via hellosmitten)