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The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.

Recipe courtesy of Food Network Kitchen

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Total:: 20 min
Prep:: 15 min
Cook:: 5 min

Yield:: 8 to 10 servings

Level:: Easy

Ingredients

Kosher salt
One 12-ounce bag frozen shelled edamame, thawed
3/4 cup lite coconut milk
1 whole scallion, coarsely chopped
2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice
4 to 6 teaspoons Sriracha, plus more for serving
Rice crackers, for dipping
Snow peas, radishes, cucumber slices and carrot sticks, for dipping

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.

Recipe courtesy Food Network Kitchens

My Private Notes

Name: Spicy Ginger and Coconut Edamame Dip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 to 10 servings
Ingredients: Kosher salt; One 12-ounce bag frozen shelled edamame, thawed; 3/4 cup lite coconut milk; 1 whole scallion, coarsely chopped; 2 teaspoons grated peeled fresh ginger; 1 tablespoon fresh lime juice; 4 to 6 teaspoons Sriracha, plus more for serving; Rice crackers, for dipping; Snow peas, radishes, cucumber slices and carrot sticks, for dipping