Edamame Dip with Wonton Chips

By Gigirox

Ingredients

• WONTON CHIPS
• 24 wonton wrappers
• Olive oil spray
• 1 tbsp sesame seeds and/or celery seeds
• Kosher salt and freshly ground black pepper
• DIP
• 2 cups frozen edamame beans
• 1 clove garlic, peeled and quartered lengthwise
• 2 green onions, sliced
• 1/2 tsp grated lime zest
• 2 tbsp freshly squeezed lime juice
• 2 tbsp mayonnaise
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp white miso paste
• 1 tsp minced fresh ginger
• 1 tsp wasabi
• Toasted sesame seeds, for garnish
• Vegetables for dipping

Details

Servings 48
Preparation time 25mins
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

1 For wonton chips, preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.

2 Stack wonton wrappers and cut in half diagonally. Arrange wrappers in a single layer on prepared baking sheets. Spray lightly with olive oil spray. Sprinkle evenly with sesame seeds and/or celery seeds, salt and pepper. Bake for about 6 minutes until golden and crisp (watch carefully; chips burn easily). Let cool completely on a wire rack.

3 For dip, add edamame beans and garlic to a saucepan of boiling, salted water. Bring water back to a boil. Cook for about 5 minutes, until beans are tender-crisp. Drain well, reserving beans and garlic.

4 Reserving 3 edamame beans for garnish, put remaining beans in a food processor with garlic, green onions, lime zest and juice, mayonnaise, sesame oil, soy sauce, miso paste, ginger and wasabi. Pulse until smooth, scraping down sides of food processor bowl once or twice.

5 Scrape dip into a 2-cup serving bowl. Garnish with reserved edamame beans and sprinkle with toasted sesame seeds. Serve with wonton chips and vegetables for dipping.

Makes about 11/2 cups dip; 48 wonton chips