edamame dip . . .
I was reminded by a FB post I made a year ago to make a new batch of edamame dip to serve with kale and spinach chips for the Patriots game against the Buffalo Bills today. I’m making it because Rex Ryan, the Bill’s coach is always so outspokenly obnoxious in his remarks, together with the fact that the Bills are the only ones who have defeated the Patriots so far this year during Tom Brady’s absence — so that we’ll enjoy having some extra refreshments to watch them play this afternoon.
The recipe goes like this:
Take a batch of fresh edamame beans and put them into a small food processor. Add chopped garlic, chopped red onion, olive oil and fresh squeezed lemon or lime juice. A pinch of cumin and some chopped fresh cilantro leaves. Process it together and taste for seasoning. Add some cracked pepper and a dab of chili paste (siraicha) if desired.
Cover and let it sit in the fridge for an hour before serving with kale/spinach chips or Sun chips.
Addendum: When I made it today, I discovered after adding the lemon and lime juice plus some olive oil that the “dip” wasn’t emulsifying enough. So instead of adding more olive oil (flavor) I opted to add a little lite buttermilk to the mixture. It became smoother and the taste was tangy and full of flavor. I sprinkled some cracked pepper on top – and we’re going to have it as a spread on toasted pumpernickel bread to eat along with our clam chowder for lunch.