Spicy Ginger and Coconut Edamame Dip Recipe

Name: Spicy Ginger and Coconut Edamame Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; One 12-ounce bag frozen shelled edamame, thawed; 3/4 cup lite coconut milk; 1 whole scallion, coarsely chopped; 2 teaspoons grated peeled fresh ginger; 1 tablespoon fresh lime juice; 4 to 6 teaspoons Sriracha, plus more for serving; Rice crackers, for dipping; Snow peas, radishes, cucumber slices and carrot sticks, for dipping; Copyright 2012 Television Food Network, G.P. All rights reserved.

Servings: persons

Kosher salt
One 12-ounce bag frozen shelled edamame, thawed
3/4 cup lite coconut milk
1 whole scallion, coarsely chopped
2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice
4 to 6 teaspoons Sriracha, plus more for serving
Rice crackers, for dipping
Snow peas, radishes, cucumber slices and carrot sticks, for dipping
Copyright 2012 Television Food Network, G.P. All rights reserved.

1
Bring a medium pot of water to a boil and add a generous pinch of salt.
2
Add the edamame and cook until tender and bright green, about 5 minutes.
3
Drain and cool under cold running water; drain again.
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
Process until you have a fairly smooth paste, about 1 minute.
6
Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like.
7
Serve immediately, or cover and refrigerate up to 1 day.
8
Transfer the dip to a serving bowl and top with a drizzle of Sriracha.
9
Serve with rice crackers and assorted vegetables for dipping.
10
Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree.
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.

kcal

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* 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 10 ingredients. The key ingredients include: Kosher salt, One 12-ounce bag frozen shelled edamame, thawed, 3/4 cup lite coconut milk, 1 whole scallion, coarsely chopped, and more.

Yes, Spicy Ginger and Coconut Edamame Dip 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.

Spicy Ginger and Coconut Edamame Dip

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