Spicy Ginger and Coconut Edamame Dip (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut. Ingredients:
kosher salt |
one 12-ounce bag frozen shelled edamame, thawed |
3/4 cup lite coconut milk |
1 whole scallion, coarsely chopped |
2 teaspoons grated peeled fresh ginger |
1 tablespoon fresh lime juice |
4 to 6 teaspoons sriracha, plus more for serving |
rice crackers, for dipping |
snow peas, radishes, cucumber slices and carrot sticks, for dipping |
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Directions:
1. 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.
2. 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.
3. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping.
4. 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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