Friday, February 1, 2008

Edamame Dip

1 1/2 cup frozen shelled edamame, thawed
1 T. olive oil
1 T. of plain yogurt
1/2 tsp. coarse salt
1/2 tsp. garlic powder (or fresh garlic)
1 T. fresh squeezed lemon juice
1 16-ounce cannellini beans (other white beans work, too)

Place all ingredients in a food processor or blender and process until smooth. Serve immediately or cover and chill. Good dippers include toasted pita triangles (cut pita bread into triangles and toast for about 10 minutes at 375º); toasted tortillas (use cookie cutters to cut out fun shapes from a flour tortilla for the kiddos and bake 10-12 minutes at 350º); or even pretzels.

H/T: Kate

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