Edamame Dip
Dip into this yummy veggie snack. This dip is packed with green power thanks to the edamame, kale and parsley. Serve it with pitas, and you're set.
YIELDS
4
TO
8
Ingredients
- 4 corn tortillas, cut into wedges
- 1/2 cup (125 ml) olive oil, plus more for brushing the tortillas
- Kosher salt
- 2 cups (500 ml) frozen edamame
- 2 cups (500 ml) frozen chopped kale or 4 cups chopped fresh kale
- 1–2 jalapeno peppers, seeds removed and roughly chopped
- 2 tablespoons parsley, chopped
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- 1/4 cup (60 ml) tahini
- A splash of water, if needed
- Freshly ground black pepper
- Crudité, such as carrots, cucumbers and celery
Directions
- Heat oven to 375°F. Brush the tortillas lightly with oil and season to taste with salt. Bake for 10 to 12 minutes, until lightly golden. Set aside to cool.
- Bring a large pot of salted water to a boil over high heat. Add the edamame, kale, and jalapeno and cook for 3 to 5 minutes or until the kale and edamame are bright green and tender. Drain and transfer to a food processor or a high-powered blender.
- Add the parsley, garlic, lemon zest, lemon juice, tahini, and pulse to chop and combine finely. With the mixer running, slowly drizzle half a cup of olive oil and continue processing until it reaches a dippable consistency. If the mixture is thick and chunky, add some water, a splash at a time, until it reaches your desired consistency.
- Season to taste with salt and pepper. Serve with tortillas and crudité. Enjoy!
TIP: The dip can be stored in a covered container in the fridge for up to 5 days.
