Edamame Miso Dip

You can tell a lot about a person by the way they dive into a dip.  Some take the cracker, chip or vegetable by a corner and go for a modest swipe.  Others throw caution to the wind and head in for a broad swoop, often leaving part of the dipper in the bowl, evidence of their exuberance for all to see.  I am guilty of being in the latter group of over-dippers.  My dip to chip ratio falling somewhere in the 80:20 range.  For me, the chip is merely a vehicle for the dip.

As expected with that sort of bias, I boast a wide repertoire of favorite dip recipes–some hot, others cold, some healthy, others decidedly not.  Over the course of the summer I will share many from my collection.  Here is one of my favorites that I am proud to say has become somewhat of a signature dip.  I entertain regular requests for my edamame dip and have shared the recipe often.  At this point I am pretty sure that some may even call this dip their own (you know who you are) and that’s alright by me!

Edamame Miso Dip

Edamame Miso Dip

Edamame Miso Dip
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Ingredients
  1. 1 lb bag of frozen, shelled edamame
  2. 1/4 cup diced onion
  3. 1/2 cup tightly packed fresh cilantro leaves
  4. 1 large clove garlic, sliced
  5. 1/4 cup freshly squeezed lime juice
  6. 1 heaping Tbls miso paste
  7. 1 tsp kosher salt
  8. 1 tsp red chili paste (or Sambal Oelek)
  9. 1/4 tsp freshly ground black pepper
  10. 6 Tbls olive oil
Instructions
  1. Cook edamame according to package directions, drain and allow to cool.
  2. Place edamame, chopped onion, cilantro, garlic, lime juice, miso, salt, chili paste, and pepper into the bowl of a food processor and process for about 20 seconds.
  3. Stop to scrape down the sides of the bowl and process for another 20-30 seconds.
  4. With the processor running, slowly drizzle in the olive oil.
  5. Once all of the oil has been added, stop, scrape down the bowl and then process another 5-10 seconds. Taste and adjust seasoning as desired.
  6. Serve with rice crackers or pita chips.
  7. Can be stored in a refrigerated airtight container for up to 5 days.
Notes
  1. The cilantro can be replaced by fresh parsley and the lime juice substituted by lemon juice. I like to keep the pairings cilantro-lime or parsley-lemon.
Adapted from Alton Brown, Food Network
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