Asian Edamame Dip
Vegan, Serves 8, makes 1 Cup
Ingredients:
- 1 cup frozen shelled edamame
- 1 tablespoon minced fresh ginger
- 1 clove garlic
- ½ cup silken tofu
- 1 cup cilantro leaves
- 3 tablespoons peanut butter
- 2 tablespoons low-sodium tamari
- 2 tablespoons fresh lime juice
- ½ teaspoon sriracha or chile-garlic sauce
Directions:
Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
Place ginger and garlic in bowl of food processor; process until minced. Add edamame, tofu, cilantro, peanut butter, tamari, lime juice and sriracha or chile-garlic sauce.
Process until dip is chunky-smooth. Refrigerate in sealed container several hours to allow flavors to develop.
Nutrition Information:
Per 2-tablespoon serving:
- 65 calories
- 4 grams protein
- 4 grams total fat (<1 gram saturated fat)
- 4 grams carbohydrates
- 0 mg cholesterol
- 210 mg sodium
- 1 gram fiber
- 1 gram sugar
Recent Comments