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.

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