This colorful dip is great with raw vegetables or whole grain crackers. It also makes a nice spread for sandwiches and wraps.
- When using frozen edamame, rinse under warm water until thawed.
- Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth.
Dip can be stored in the refrigerator in a covered container up to 3 days. Serves 10.