Sunday, April 24, 2011

Labbits Like: Edamame Wasabi Dip

Captain Holly loves all foods green, spicy, and Asian inspired, so he whipped up this Edamame Dip, spicing it with garlic and wasabi, and adding some zing with lemon. Break out your food processors! This takes no time at all, so you'll be dipping your rice crackers or veggies in no time flat. Print the recipe here.

Edamame Wasabi Dip
16 oz pkg frozen, shelled Edamame
1/4 cup sesame oil
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 tsp lemon zest
1 garlic clove, minced 
2 tsp wasabi powder
S+P to taste
1/2 cup reserved cooking liquid from edamame

Bring 6 quarts of lightly salted water to a boil in a large pot. Add edamame and boil until tender, about 3 - 5 minutes. Drain, reserving 1/2 cup of the liquid. Immerse in a prepared ice bath to stop cooking and cool the edamame.

Add cooled edamame, lemon zest, garlic, and wasabi powder to a food processor and puree, occasionally scraping down the sides of the bowl with a spatula. Slowly add in the lemon juice and oil, stopping to scrap down the bowl. Add salt and pepper to taste. If you would like a thinner dip, add water reserved from cooking the edamame, 1 Tbsp at a time until desired consistency.

Serve with rice crackers, pita chips, veggies or whatever else you want to dip!

Yields: 2 generous cups of protein packed spicy goodness. 

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