Edamame-Ginger Dip

By Jeanette Terry Submitted at September 15, 2011

Ingredients

  • 8 ounces frozen shelled edamame

  • 1/4 cup water

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon rice vinegar

  • 1 tablespoon tahini

  • 1 clove garlic

  • 1/8 teaspoon salt

  • Hot pepper sauce to taste

Directions

  1. Cook edamame according to package directions.

  2. Purée the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.

Nutritional Facts

Servings
6
108 calories
3 g fat (0 g sat
1 g mono)
0 mg cholesterol
14 g carbohydrates
5 g protein
2 g fiber
214 mg sodium
32 mg potassium
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