Edamame Dip

Edamame Dip

If you’re anything like Ceri and I then you and your family need to get your nutrition back on track. Like most, I spent the holidays indulging. I used a bored moment on a flight home from the States to do a mental tally of all the shameful foods that are now nestled on my thighs. I’d share it with you, but you’d no longer take advice from me on healthy recipes for your family.

You can look forward to a nutrition packed dinner and tasty treat later this week, but this yummy dip is also a sure thing. Don’t feel underwhelmed here. A great snack always has merit. Many of our moms tell us they need something  to take the bite out of  their kids hunger until they can get dinner on the table. A tiny bowl of this protein filled dip with some toasted pita points and you’ll have some peace to whip together your nightly brilliance. It can also be prepared in a flash–during nap time, before the mad dash to get them from school, the night before or, hell, have the babysitter do it. They can’t screw it up.

Edamame Dip

Ingredients

  • 1 cup organic frozen edamame
  • 2/3 cup packed fresh basil leaves
  • 1/4 cup olive oil
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt

Method

In a pot of boiling water, cook edamame according to package directions.

Drain. If you couldn't find the shelled version, shell the beans.

Transfer to a food processor along with the basil, oil, lemon zest, lemon juice and salt, and puree until smooth.

Scarlett grated the lemon with a little help from her dad. She’s knicked her knuckles before, so we always assist her with this part of any recipe. She also insisted on making some lemonade while she was at it. We get sidetracked often, but I don’t mind. Sometimes killing time is the name of the game. Besides, it was pretty good.

We ate the dip with some baked sweet potato chips, but toasted pita or your favorite crackers work great too. Our first time out with this, Scarlett found the bite of the lemon too much, so I’ve modified the recipe. She does like the sweetness the basil adds. She also likes dunking just about anything in dips, so this is a nice twist on the usual hummus.

I had to add this picture of the apple and cracker “house” Scarlett erected after her dinner. She informed me that it was “perfect for the blog.” Since she checks our work, here it is. Don’t judge.

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8 Comments

  1. Karen
    January 03, 12:58 Reply

    Thanks! Love the idea of edamame dip, am making this for sure–just have to go pick up some basil.

    • Laura Keogh
      January 03, 21:42 Reply

      Hi Karen. Thanks so much for your note. Let me know how it comes out. Hope you like it.

  2. Terra
    January 03, 16:04 Reply

    I didn’t have the ingredients but loved the idea of an after-school dip so I used an avocado and some peas that I had in the fridge with lemon and olive oil. So good and Rosie will love it (if there is any left when she gets home). Thanks for the inspiration, as always. Next time I’ll make it with edamame. Yum!

    • Laura Keogh
      January 03, 21:42 Reply

      Hi Terra. Thank you so much for your note. You version sounds delicious too. I’m going to try it!

  3. Lesa
    January 03, 22:42 Reply

    Scarlett’s right. That house of apple and crackers IS perfect for the blog. Hoping for a more extensive food meets architecture post in the future…

    • Laura Keogh
      January 04, 21:42 Reply

      Working on further food meets architecture….Frank Gehry should be worried.

  4. Libby
    January 18, 08:49 Reply

    Love the dip, and Scarlett is right, her postmodern structure IS perfect for the blog!

    • Laura Keogh
      January 18, 21:13 Reply

      Hi Libby. Scarlett is so thrilled you agree. Thank you so much for reading.

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