Recipe courtesy of Food Network Kitchen

Spicy Ginger and Coconut Edamame Dip

Getting reviews...
The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Copyright 2012 Television Food Network, G.P. All rights reserved.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now