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When I entertain I like to make something a bit different that my friends wouldn’t normally make themselves at home. Lemony edamame dip is one of those appetizers that will surprise your guests and their . It is a light and refreshing appetizer best served during spring or summer. Living in Southern California, my lemon trees starts filling up with ripe lemons this time of year – I enjoy using my own lemons for this dip.
The dip can be made a day in advance – makes for a perfectly stress-free appetizer. A super easy dip to make…just throw everything into a food processor and puree. It’s that simple!
Edamame is a family favorite, and is a good source of protein, so I knew this would be the perfect dip to serve them. My hubby could not stop eating it. I served the dip with carrots and flat crackers. You can mix it up by serving crudités or baked pita chips.
Lemony Edamame Dip
Adapted from The Rodale Whole foods Cookbook
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Lemony Edamame Dip
- Category: Appetizer
Ingredients
- • 1 cup frozen shelled edamame (can be found in the freezer section of most supermarkets)
- • 2/3 cup packed fresh basil leaves
- • ¼ cup extra-virgin olive oil
- • 1 teaspoon grated lemon zest
- • 3 tablespoons lemon juice
- • ¾ teaspoon salt
- • Save a few edamame to use as a topping
Instructions
- In a small pot of boiling water, cook the edamame until tender, about 4 minutes. Drain.
- In a food processor, add the edamame, basil, olive oil, lemon zest, lemon juice, and salt, and puree until smooth. Transfer to a small serving dish and top with a sprinkling of edamame.
- Serve with crudites, baked pita chips, of flat crackers.
Notes
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