Edamame Dip

Edamame Dip
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 1 ½ teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 1 (16-ounce) can cannellini beans or other white beans, drained
  • 1 ½ cups frozen shelled edamame (green soybeans), thawed and cooked
  • ½ cup water
  • ¼ cup chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • + 2 more ingredients
    • 2 tablespoons rice vinegar
    • 1 tablespoon olive oil

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

View full recipe at My Recipes

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