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Creamy Edamame Dip
Credit:
CHELSEA CAVANAUGH
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
1 (10-ounce) bag frozen shelled edamame (2 cups)
1/2 cup cottage cheese
1 cup packed cilantro leaves
1 serrano chile, seeded and chopped
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin
3/4 teaspoon kosher salt
Carrots, for dipping
Gallery
Creamy Edamame Dip
Credit:
CHELSEA CAVANAUGH
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
Gallery
Creamy Edamame Dip
Credit:
CHELSEA CAVANAUGH
Creamy Edamame Dip
Credit:
CHELSEA CAVANAUGH
Creamy Edamame Dip
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 1 (10-ounce) bag frozen shelled edamame (2 cups)
- 1/2 cup cottage cheese
- 1 cup packed cilantro leaves
- 1 serrano chile, seeded and chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- Carrots, for dipping
Directions
Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creamy Edamame Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Creamy Edamame Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
