Recipe courtesy of Mary Berg
Edamame Dip
- Level: Easy
- Yield: about 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 274
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 229
- Total: 25 min (includes cooling time)
- Active: 20 min
Ingredients
4 corn tortillas, cut into wedges
1/2 cup (125 milliliters) olive oil, plus more for brushing the tortillas
Kosher salt and freshly ground black pepper
2 cups (500 milliliters) frozen edamame
2 cups (500 milliliters) frozen chopped kale or 4 cups chopped fresh kale
1 to 2 jalapeños, seeds removed and roughly chopped
2 tablespoons chopped parsley
3 garlic cloves, minced
1 lemon, zested and juiced
1/4 cup (60 milliliters) tahini
Crudités, such as carrots, cucumbers and celery
Directions
Special equipment:
a food processor or a high-powered blender- Heat the oven to 375 degrees F. Brush the tortillas lightly with oil and season to taste with salt. Bake until lightly golden, 10 to 12 minutes. Set aside to cool.
- Bring a large pot of salted water to a boil over high heat. Add in the edamame, kale and jalapeño and cook until the kale and edamame are bright green and tender, 3 to 5 minutes. Drain and transfer to a food processor or a high-powered blender.
- Add in the parsley, garlic, lemon zest, lemon juice and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the 1/2 cup olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency.
- Season to taste with salt and pepper. Serve with the tortillas and crudités.
Cook’s Note
The dip can be stored in a covered container in the fridge for up to 5 days.