Thursday, January 12, 2012

Creamy Edamame Dip

Last weekend, we got to go over to my in-laws' house for a big Sunday dinner to visit with some relatives that were visiting from out of town.  Another cousin who lives in the area and his girlfriend came over as well.  As they pulled up, we remembered that they were vegetarians coming into a menu of roast beef and scalloped potatoes.  Uh oh.  Luckily, they came prepared with some of their own food to round out the sides and one of the things they brought was edamame dip.

This might be one that could get some turned up noses at first glance--edamame?  Dip?  If you give it a chance, however, you will find a deliciously satisfying dip that everyone in my household (big and small) couldn't get enough of.  I liked it so much I ate it on crackers in lieu of dessert that day, went out and made my own version the next day and it was a happy part of both of my sons' lunches the following day.

Just to clarify, edamame are green soy beans that are often found in the shell in Japanese restaurants as an appetizer.  They're high in protein and are a great snack or addition to a salad in themselves but this dip takes them to a whole other level.  The texture is similar to hummus but the flavor is faintly Asian with hints of the teriyaki sauce that adds a savory punch.

Serve it with crackers, pita bread or cut veggies.

Creamy Edamame Dip
1 (10 oz) bag frozen, shelled edamame
2 tablespoons bottled teriyaki sauce (or more to taste)
2 tablespoons olive oil (or more as needed)
1 teaspoon sesame oil (optional)
1/2-1 whole jalapeƱo, seeds and membranes removed and chopped into small pieces
1/2 teaspoon garlic powder or 1 small fresh garlic clove, smashed
salt and black pepper to taste

Cook shelled edamame in the microwave according to package directions until tender.  Allow to cool to room temperature.  In a food processor or blender, combine all ingredients, including the edamame and blend on medium high speed until mixture is smooth and creamy, stopping to scrape down the sides and adjust for taste as needed.  If mixture is particularly thick and having trouble blending, you can add 1-2 tablespoons of water (or additional olive oil) as needed

Recipe inspired by cousin Ryan V.  : )

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