Makes: 6 servings
Time: 10 Minutes
Edamame, the immature soybeans which are harvested early, provide the central protein for this healthy dip.
3 cups frozen, shelled edamame
1 garlic clove
1/2 tsp salt
3/4 cup olive oil
Cook edamame, according to package directions. Drain unnecessary liquid well.
In a food processor or strong blender, purée edamame with garlic clove and half teaspoon salt, adding rds cup olive oil through the lid chute while blending, to lubricate the mixture until it can become smooth. Put in large container, refrigerate and parse out for lunches as vegetable dip, cracker spread or sandwich and wrap spread.
Source: Adapted from Today’s Parent March April 2017
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