Edamame-Ginger Dip

Yield: 6 servings, about 1/4 cup each

Servings: 6

Prep Time: 15 minutes

Total Time: 1 1/4 hours

To Make Ahead: Cover and refrigerate for up to 5 days.

Recipe Description:

Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.

Recipe Ingredients:

  1. 8 ounces frozen shelled edamame
  2. 1/4 cup water
  3. 2 tablespoons reduced-sodium soy sauce
  4. 1 tablespoon minced fresh ginger
  5. 1 tablespoon rice vinegar
  6. 1 tablespoon tahini
  7. 1 clove garlic
  8. 1/8 teaspoon salt
  9. Hot pepper sauce to taste

Recipe Steps:

  1. Cook edamame according to package directions.
  2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.

Recipe Nutrition:

Per serving: 108 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 5 g protein; 2 g fiber; 214 mg sodium; 32 mg potassium

1 Carbohydrate Servings

Exchanges: 1/2 fat, 1/2 starch