Ingredients for Edamame Dip Alton Brown
- 1 cup shelled edamame
- Red Onion
- Fresh Parsley Leaves
- Garlic Clove
- Fresh Lemon Juice
- 1 tablespoon white miso paste
- Kosher Salt
- Thai Sweet Chili Sauce
- Fresh Ground Black Pepper
- 1/4 cup extra virgin olive oil
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How to Make Edamame Dip Alton Brown
- Combine 1 cup shelled edamame, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 2 tablespoons lime juice, 1 tablespoon white miso paste, 1 teaspoon salt, 2 tablespoons Thai sweet chili sauce (or more, to taste), and 1/4 teaspoon black pepper in a food processor.
- Process for 15 seconds, then stop and scrape down the sides of the bowl.
- Process for another 15-20 seconds until mostly smooth.
- With the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil.
- Once all the oil is incorporated, stop and scrape down the bowl. Pulse for 5-10 seconds until creamy.
- Taste and adjust seasoning as needed, adding more chili sauce, salt, or lime juice to your preference.
- Serve immediately with your favorite dippers such as tortilla chips, crackers, carrot sticks, or cucumber slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
10g
Fat
34g
Carbs
12g
