Name: Wasabi Edamame-Avocado Dip
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 (1/4 cup) servings
Cuisine: asian
Ingredients: 1 tablespoon wasabi powder; 2 tablespoons water; 1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups); 1 ripe Hass avocado; 1 tablespoon finely grated peeled fresh ginger; Juice of 1 lime, (about 3 tablespoons); 1 1/2 teaspoon kosher salt; 4 scallions (white and green parts), finely chopped; 1/3 cup chopped fresh cilantro leaves

Directions

Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Wasabi Edamame-Avocado Dip

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