Garlic Edamame Dip
Sharing this vibrant and protein filled dip that would be perfect for your next dinner party with crackers and sliced veggies, smeared on a slice of toast for lunch, or scooped onto a buddha bowl. This recipe is gluten, dairy, & nut free. Feel free to sub out the herbs for ones you have growing in your garden…
Ingredients – makes 1.5 cups
- 2 cups shelled edamame
- 2 garlic cloves, peeled but whole
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh oregano leaves
- 1/4 cup white wine vinegar
- 1/4 teaspoon red pepper flakes
- Extra-virgin olive oil
- Salt
Instructions
In a food processor, combine the edamame, garlic, parsley, oregano, vinegar, and pepper flakes and pulse until most of the ingredients are chopped and begin to combine. Gradually stream in 6 tablespoons olive oil, watching as the edamame purees into a smooth green sauce, adding more oil if desired. Season with 1/2 teaspoon salt. Blend less for a more textured dip, or more for a smooth & even consistency.
xo, Tener
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