Spicy Edamame Dip Recipes

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EDAMAME DIP



Edamame Dip image

Provided by Alton Brown

Categories     appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 13

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

Steps:

  • Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 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 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
  • Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

SPICY GINGER AND COCONUT EDAMAME DIP



Spicy Ginger and Coconut Edamame Dip image

The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Kosher salt
One 12-ounce bag frozen shelled edamame, thawed
3/4 cup lite coconut milk
1 whole scallion, coarsely chopped
2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice
4 to 6 teaspoons Sriracha, plus more for serving
Rice crackers, for dipping
Snow peas, radishes, cucumber slices and carrot sticks, for dipping

Steps:

  • Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
  • Copyright 2012 Television Food Network, G.P. All rights reserved.

SPICY EDAMAME DIP



Spicy Edamame Dip image

Provided by Trisha Yearwood

Categories     condiment

Time 45m

Yield 3 cups of dip

Number Of Ingredients 0

Steps:

  • Cook 4 large unpeeled garlic cloves in a skillet over medium heat, turning, until light brown, 15 minutes. Let cool, then peel. Cook 2 cups shelled edamame in a saucepan of boiling water, 5 minutes. Reserve 1 cup cooking water, then drain and cool. Chop the garlic in a food processor. Add the edamame, 1/2 teaspoon cayenne, 1/4 teaspoon ground cumin and a pinch each of salt and black pepper; process. Add 1/4 cup olive oil, 2 tablespoons lime juice and 1/4 cup chopped cilantro; pulse, thinning with the cooking water as needed.

SPICY EDAMAME DIP



Spicy Edamame Dip image

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from a Whole Foods Market recipe by Rick Bayless.

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 11

2 garlic cloves, unpeeled
1 cup shelled edamame (fresh green soy beans)
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne powder
1/8 teaspoon ground cumin
3 tablespoons olive oil
1/8 cup fresh lime juice
1/8 cup chopped fresh cilantro
fresh cut vegetables, for dipping
pita bread, cut in wedges, for dipping

Steps:

  • In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
  • In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
  • In a food processor or blender, coarsely chop the peeled garlic.
  • Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
  • Add the oil, lime juice, and cilantro, and pulse to combine.
  • Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

Nutrition Facts : Calories 75.5, Fat 5.8, SaturatedFat 0.8, Sodium 120.5, Carbohydrate 3.4, Fiber 1.1, Sugar 0.1, Protein 3.4

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