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Edamame-Ginger Dip

Edamame-Ginger Dip
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Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.

Prep: 15 minutes | Total Time: 1 1/4 hours
  • 8 ounces
    frozen shelled edamame
  • 1/4 cup
  • 2 tablespoons
    reduced-sodium soy sauce
  • 1 tablespoon
    minced fresh ginger
  • 1 tablespoon
    rice vinegar
  • 1 tablespoon
  • 1 clove
  • 1/8 teaspoon
    Hot pepper sauce to taste
  1. Cook edamame according to package directions.
  2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.


Nutritional Information

Makes: 6 servings, about 1/4 cup each
  • Calories108
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates14 g
    • Dietary fiber2 g
  • Protein5 g
  • Sodium214 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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