Edamame Dip

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Edamame Dip

 

You won't need encouragement to eat your veggies when you serve this hearty,

nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips,

steamed sugar snap peas, and carrot sticks.

 

1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked

1/2 cup water

1/4 cup chopped red onion

3 tablespoons chopped fresh cilantro

2 tablespoons rice vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)

1 (16-ounce) can cannellini beans or other white beans, drained

 

Place all ingredients in a food processor, and process until smooth. Serve

immediately, or cover and chill.

 

Yield: 2 1/2 cups (serving size: about 3 tablespoons edamame mixture)

 

CALORIES 61 (37% from fat); FAT 2.5g (sat 0.4g,mono 1.1g,poly 0.7g); IRON 0.7mg;

CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 6.1g; SODIUM 120mg; PROTEIN 4g;

FIBER 1.2g

 

Cooking Light, MAY 2006