Edamame-Ginger Dip
Ready In: 6 mins
Yields: 1 1/2 cups
Ingredients
- 8 ounces frozen edamame, shelled
- 1⁄4 cup water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 garlic clove
- 1⁄8 teaspoon salt
- hot sauce
Directions
- Cook edamame according to package directions.
- Puree everything in a food processor. Chill for 1 hour.
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