spicy edamame dip

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* Exported from MasterCook *

 

Spicy Edamame Dip

 

Recipe By :Rick Bayless, Chef of Frontera Grill/Topolobampo

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large garlic cloves -- unpeeled

16 ounces frozen Edamame beans -- (bag)

2 3/4 teaspoons salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cayenne

1/4 teaspoon ground cumin

6 tablespoons olive oil

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro -- plus a few sprigs for garnish

fresh cut vegetables

pita wedges for dipping

 

Roast the garlic in an ungreased skillet over medium heat, turning frequently

until softened (they'll have dark splotches in spots), about 15 minutes. Cool

and slip off the papery skins.

 

Boil the Edamame beans in salted water to cover until tender, about 5 minutes.

Scoop off and reserve about 1 cup of the cooking water. Drain edamame and cool

to room temperature.

 

Drop the peeled garlic into a blender or food processor with the motor running

to coarsely chop it. Add the drained edamame, salt and spices. Process, adding

1/2 to 3/4 cup of the cooking water until a smooth purée. Add the oil, lime

juice and cilantro. Pulse to combine.

 

Spoon into a serving dish. Decorate with cilantro sprigs. Serve at room

temperature with cut vegetables and pita wedges for dipping.

 

Source:

" http://www.wholefoodsmarket.com/recipes/bayless_edamamedip.html "

 

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Per Serving (excluding unknown items): 76 Calories; 8g Fat (94.0% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

587mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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