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Edamame Dip (05.09.13)

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Posted at 11:38 AM, May 09, 2013
and last updated 2013-05-09 19:07:35-04

by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
  • 1/2 cup water
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt substitute
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons low-sodium hot sauce
  • 1 (16-ounce) can cannellini beans or other white beans, drained

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

Note: Serve with a variety of raw vegetables.