Nutty Edamame Spread
By GadgetGirl
This is delicious with crudités, smeared over whole-grain bread, or stuffed into mini sweet bell peppers. You can garnish with lemon rind for a pretty effect.
Ingredients
- 2 cups frozen shelled edamame
- 2 garlic cloves, peeled
- 1/2 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons plain 2% reduced-fat Greek yogurt $
- 1/4 cup water $
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Details
Servings 8
Preparation time 14mins
Cooking time 14mins
Adapted from Cookinglight.com
Preparation
Step 1
1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.
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