Best Edamame Dip Creamy Recipes
CREAMY EDAMAME DIP
Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.
BAKED PARMESAN EDAMAME BITES WITH CREAMY WASABI DIP
The bites are the ultimate in mini comfort food. Small, bite-sized, highly poppable, and easy to demolish. The bites are baked rather than being fried to keep them healthier. The breading is crispy, crunchy, and perfectly complements the chewy edamame. You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne. You can use the basic battering, breading, and baking technique with zucchini, asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer. I used and recommend Panko breadcrumbs and they're sold nearby regular breadcrumbs. The bites have mild parmesan undertones but after a dunk in wasabi, it definitely dominates the flavor. If you don't like wasabi, try blue cheese or ranch dip.
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
- Cook the edamame according to package directions. I place frozen edamame in a 2-cup glass measuring cup, fill with water, and microwave for about 8 minutes on high power or until tender. Drain the edamame and transfer to a large bowl.
- Sprinkle the edamame with flour, salt, any optional seasonings or spices, and toss to coat evenly; set aside.
- In a medium bowl, beat the eggs; set aside.
- In a separate large bowl, add the Panko breadcrumbs, Parmesan and stir to combine; set aside.
- Using a slotted spoon, add about half the floured edamame to the eggs for a quick dunk.
- Remove edamame from eggs and transfer to breadcrumb mixture. Toss with spoon or hands to coat evenly.
- Place edamame on prepared baking tray, spaced evenly and without touching if possible. If there are large clumps of more than 2 to 3 edamame stuck together, break them apart with your fingers. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
- Repeat battering process with remaining edamame and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated and there aren't major clusters stuck together, you're fine.
- Bake for about 12 minutes or until lightly golden brown. Start watching closely after 9 minutes and watch so the undersides don't become overly browned or burn.
- While edamame bakes, make the dip. In a small bowl, add the sour cream, wasabi, and whisk to combine until smooth. Bites are best warm, fresh, and served with dip.
EDAMAME DIP (CREAMY)
Categories Vegetable
Number Of Ingredients 5
Steps:
- Bring a large pot water to a boil, add the edamame. For the last minute of cooking, add the spinach. Drain and plunge into a ice-water bath. Press out as much of the moisture as possible. Add the cooked edamame and spinach and the oil in a food processor. Combine on a low speed until incorporated. Pour into a bowl and let cool to room temperature. Stir in the cream cheese and season to taste with the salt and pepper.
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