Spicy Ginger and Coconut Edamame Dip

1. 1

   Bring a medium pot of water to a boil and add a generous pinch of salt.

2. 2

   Add the edamame and cook until tender and bright green, about 5 minutes.

3. 3

   Drain and cool under cold running water; drain again.

4. 4

   Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water.

5. 5

   Process until you have a fairly smooth paste, about 1 minute.

6. 6

   Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like.

7. 7

   Serve immediately, or cover and refrigerate up to 1 day.

8. 8

   Transfer the dip to a serving bowl and top with a drizzle of Sriracha.

9. 9

   Serve with rice crackers and assorted vegetables for dipping.

10. 10

    Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree.

11. 11

    If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.

* Per serving · 4 servings · Values may vary.