Edamame & Parsley Dip
My idea for this recipe began at the Market last weekend after finding edamame beans at Glen Eco Farm. I wanted to try making a dip with blended edamame beans as a high protein swap for my favorite snack, chips and dip. The edamame lends itself as a creamy and thick base. P
arsley was also bountiful on Saturday, so I added it for an herbaceous kick. But, feel free to play around with adding and subtracting ingredients for different dip experiences. This was great as a spread on toast and with fresh summer vegetables for a crudité.
By Halee Jones
Ingredients
1 box of Edamame* from Glen Eco Farm
2 Green Onions*
1 bunch of Parsley*
1 clove Garlic*
1 Chili* of choice, optional
2 tbs Olive Oil
2 tbs Lime Juice or Apple Cider Vinegar
Salt and pepper to taste
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Blanche the edamame beans (cook in salty boiling water for 3 minutes and then put in an ice bath). Remove the edamame from the pods.
Cut the parsley, chili and green onions into 1 inch pieces. Then blanche. This will keep the dip bright green.
Blend the edamame, parsley, green onions, garlic, chili, olive oil, lime, salt and pepper until smooth.
Taste and adjust seasoning to your preference.
Refrigerate for at least 15 minutes before eating.
Serve with chips, bread or vegetables and enjoy!
