Edamame is a common lunchbox snack these days. This takes the healthy ingredient a step further by turning it into a creamy dip for pita chips and crisp veggies. You can find cooked, shelled edamame in the freezer section of many supermarkets.
This dip paired with fresh, crunchy vegetables: a nutrition powerhouse.”
- 1/2 pound cooked or blanched, shelled edamame (about 1 1/2 cups)
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons soy sauce
- 1/4 cup roughly chopped cilantro
Put all of the ingredients into the bowl of a food processor. Whirl the ingredients together for 1 to 2 minutes, stopping to scrape down the sides from time to time, until smooth. If the dip seems a little thick, add another tablespoon of water.
Serve with cut up vegetables and pita chips.