Edamame Dip With Crudites Recipe

Name: Edamame Dip With Crudites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large carrots; 3 celery ribs, strings removed with a vegetable peeler; 1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored; 1 bunch radishes; 1 lb fresh or frozen shelled edamame (soybeans; 3 cups); 2 1/2 teaspoons salt; 1 tablespoon chopped garlic; 5 tablespoons extra-virgin olive oil; 1 tablespoon fresh lime juice; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/4 cup chopped fresh cilantro

Servings: persons

4 large carrots
3 celery ribs, strings removed with a vegetable peeler
1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
1 bunch radishes
1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
2 1/2 teaspoons salt
1 tablespoon chopped garlic
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro

1
Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
2
Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
3
Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
4
Puree 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
5
Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large carrots, 3 celery ribs, strings removed with a vegetable peeler, 1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored, 1 bunch radishes, and more.

Yes, Edamame Dip With Crudites falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame Dip With Crudites

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