Edamame Dip
A while ago, I came across this recipe for edamame dip in Bon Appetit and it has since become a staple snack, especially for when I have guests over. The best part about this recipe is that aside from the edamame, it requires ingredients that I generally already have laying around my house – all of which are good for you.
Instead of pita chips, I like to toast up some Ezekiel Tortillas and break them into pieces, perfect for dipping. The flavors go really nicely together. Here is the Bon Appetit recipe. I like to spice it up with a little Adobo and substitute vegetable broth for half of the cooking liquid to give it a little more flavor.
1 12oz bag frozen shelled edamame, unthawed
1/4 cup olive oil
2 teaspoons fresh lemon juice
3 tablespoons minced fresh basil plus sprigs for garnishCook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree)
There are all kinds of reports on whether or not soy does more harm than good for your body. While a certain level of soy consumption has been found to aid in preventing cancers and heart disease, some research says that too much soy can have the adverse effect. Personally, i choose to avoid processed soy (with the exception of some occasional tofu) and any processed foods for that matter. Edamame is the best source of soy as it’s straight from the plant. They contain omega 3 fatty acids, which have many health benefits that you can read more about here.
