Prep 15 mins
Cook 0 mins
From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like.
- 2 cups shelled cooked, and cooled edamame (12 ounces)
- 1⁄4 cup diced red onion
- 1⁄2 cup tightly packed fresh parsley leaves (or cilantro would be good)
- 1 large garlic clove, sliced
- 1⁄4 cup fresh lemon juice (or lime juice)
- 1 tablespoon brown miso (may use yellow or red)
- 1 teaspoon kosher salt
- 1 teaspoon Thai sweet chili sauce (or red chili paste or sambal oleck)
- 1⁄4 teaspoon fresh ground black pepper
- 5 tablespoons extra virgin olive oil
- Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
- Taste and adjust seasoning.
- Serve with chips, crackers, or carrots and any other veggies you like.
- Store in an airtight container for up to 5 days.
This stuff is addictive. I tried it at my sister-in-law's house and had to have the recipe. Now, everyone who eats it at my house does the same. It's delicious, beautiful, healthy and so different. Not your average party dip. Served with a colorful tray of cut vegetables and some pita chips, it's a gorgeous addition to your table. People RAVE over it, and, let's face it, we could all use another way to entice us to eat more vegetables! Make this recipe.