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
- 1 lb bag of frozen, shelled edamame
- 1/4 cup diced onion
- 1/2 cup tightly packed fresh cilantro leaves
- 1 large clove garlic, sliced
- 1/4 cup freshly squeezed lime juice
- 1 heaping Tbls miso paste
- 1 tsp kosher salt
- 1 tsp red chili paste (or Sambal Oelek)
- 1/4 tsp freshly ground black pepper
- 6 Tbls olive oil
- Cook edamame according to package directions, drain and allow to cool.
- 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.
- Stop to scrape down the sides of the bowl and process for another 20-30 seconds.
- With the processor running, slowly drizzle in the olive oil.
- 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.
- Serve with rice crackers or pita chips.
- Can be stored in a refrigerated airtight container for up to 5 days.
- 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.