The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.
Recipe courtesy of Food Network Kitchen
Spicy Ginger and Coconut Edamame Dip
Total:
20 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.

Copyright 2012 Television Food Network, G.P. All rights reserved.

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Buffalo Chicken Dip

Recipe courtesy of Rose Bleszcz

Coconut Macarons

Recipe courtesy of Ina Garten

Taco Dip

Recipe courtesy of Food Network Kitchen

Edamame Parmesan

Recipe courtesy of Trisha Yearwood

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Knockout Coconut Shrimp with Spicy Mango Sauce

Recipe courtesy of Julius Jackson

Buffalo Chicken Dip

Recipe courtesy of Claire Robinson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking