Wasabi Edamame Dip
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Test Kitchen Approved Recipe

This is a great non-dairy alternative to a typical creamy dip. It has a bit of toasty sweetness from the sesame seeds and seaweed in the Asian Style Sprinkle with a kick of heat from the wasabi.


YIELD
3 cups

TIME
Active Prep: 10 min
Cook: 10 min

INGREDIENTS
  • 1 (12 oz.) package frozen shelled edamame
  • 2 Tbsp. * Wasabi Powder
  • 1/4 cup water, divided
  • 3 Tbsp. * Asian Style Sprinkle
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh chopped cilantro
  • 2 Tbsp. rice vinegar
  • 4 Tbsp. lime juice
  • 1 tsp. tamari or soy sauce

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DIRECTIONS

Boil edamame according to package directions, drain and set aside to cool. Mix wasabi powder with 2 Tbsp. of the water to form a paste; set aside. Toast Asian Sprinkle in a small skillet over medium heat for a few minutes until fragrant. Process edamame, wasabi paste, toasted Asian Sprinkle and remaining ingredients in a food processor, adding remaining water (or more) as needed until mixture is smooth.



SERVING SUGGESTIONS

Serve with rice crackers and carrots for a great snack.

THANKS TO
Matt Wallington

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian


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