Best Spicy Edamame Dip Recipes

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
• Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
• Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

SPICY GINGER AND COCONUT EDAMAME DIP

Steps:

• Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
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SPICY EDAMAME DIP

Steps:

• In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
• In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
• In a food processor or blender, coarsely chop the peeled garlic.
• Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
• Add the oil, lime juice, and cilantro, and pulse to combine.
• Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

SPICY EDAMAME DIP

Steps:

• Roast garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 min. Cool and slip off the papery skins. Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Scoop off and reserve about 1 cup of the cooking water. Drain edamame and cool to room temperature. Drop the peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Process, adding 1/2 to 3/4 cup of the cooking water until a smooth puree. Add the oil, lime juice and cilantro. Pulse to combine. Spoon into a serving dish. Decorate with cilantro sprigs. Serve at room temperature with cut vegetables and pita wedges for dipping.

EDAMAME DIP (SPICY)

Steps:

• Prepare edamame according to package instructions, omitting salt. Drain. Place oil, salt, cumin and garlic in a food processor; pulse two to three times or until garlic is coarsely chopped. Add edamame and remaining ingredients; process until smooth.