Prep Time: 10 minutes

Cook Time:

Yields: Makes about 2 cups

Description Edit

Ingredients Edit

  • 1 package (16 ounces) frozen shelled edamame, thawed
  • 2 green onions, coarsely chopped (about 1/2 cup)
  • 1/2 cup loosely packed fresh cilantro
  • 3 to 4 tablespoons water
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • rice crackers, baby carrots, cucumber slices and sugar snap peas

Directions Edit

1. Combine edamame, green onions, 3 tablespoons water, oil, lime juice, honey, garlic, salt and pepper in food processor; process until smooth. Add additional water to thin dip, if necessary.

2. Serve with crackers and vegetables for dipping. Store leftover dip in refrigerator for up to 4 days.

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