Edamame Walnut Dip

http://newstartclub.com/recipe/167

Edamame Walnut Dip

Ingredients

View Ingredients

Instructions

This colorful dip is great with raw vegetables or whole grain crackers. It also makes a nice spread for sandwiches and wraps.

  1. When using frozen edamame, rinse under warm water until thawed.
  2. 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.

Comments ( 5 ) Leave a Comment
  1. 1 Zoran Oct 5, 2011, 2:21 PM PDT

    I tasted some of this just the other day and thought it was fantastic.  I’m going to make some myself.

  2. 2 Ronald Dec 10, 2011, 5:04 PM PST

    I have a hard time with raw walnuts - they make my mouth feel funny. I can eat them cooked without any problem and I don’t think I’m allergic, can pecans be substituted or is there a way to cook the walnuts first so I could use them in the recipe, I know they are really good for you!  Thanks :)

  3. 3 Trudie Dec 27, 2011, 12:46 AM PST

    Roasting the walnuts prior to whizzing them in the food processor would be an option. Pecans are a good substitute as well! That is the beauty of cooking - improvise to your health!

  4. 4 Debbie Apr 12, 2012, 3:29 PM PDT

    I assume the edamame are removed from the pods?

  5. 5 Trudie Apr 13, 2012, 3:11 AM PDT

    Good assumption Nat! I suppose one could try whizzing the bean and pod together for extra fiber! However, it would be more palatable without the pod ;)

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