We've bought more tubs of dip than we're willing to count. It's time to make our own, which is why we picked up a copy of Crackers & Dips. If you're proud of your dip (and you will be if it's homemade), do something about it: bring a batch to every party until you're the "dip person." This spicy, healthy edamame spread is a good place to start.
The fresh, clean flavor of this thick soybean-based dip, or schmear, as I like to call it, goes well with the sesame seeds on crispy wonton triangles and the soy and mirin flavors of senbei. It’s even more virtuous served with thinly sliced carrots and blanched pea pods. The heat from the wasabi will intensify with time; so if you prefer just a whisper of wasabi, add it right before serving.
- 1 (12-ounce) bag frozen shelled edamame, defrosted
- 1/3 cup water
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons sesame butter (tahini)
- 2 teaspoons wasabi paste (not powder)
- fine sea salt
- 2 tablespoons vegetable oil
- In the bowl of a food processor, combine the edamame, water, lemon juice, sesame butter, wasabi paste and 1 teaspoon salt.
- Process until the mixture is smooth, about 4 minutes, stopping to scrape down the sides of the work bowl once or twice while blending.
- With the machine running, slowly add the vegetable oil and process until incorporated. Taste the dip and season with salt, if needed. Keep in an airtight container in the refrigerator for up to 1 week.
Try out these dip recipes on Food Republic: