Edamame Dip
Creamy Edamame Dip made with shelled edamame, goat cheese, lemon, garlic, wasabi paste, and black pepper for a fresh, tangy appetizer.
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Servings: 24
Ingredients
- 1 bag frozen shelled edamame thawed, 12 oz
- 8 oz soft goat cheese
- 1/4 c water
- 1 tsp minced lemon zest
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 1/2 tsp wasabi paste
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Place the thawed shelled edamame in the bowl of a food processor fitted with the metal blade.
- Add the soft goat cheese, water, minced lemon zest, lemon juice, minced garlic, wasabi paste, and black pepper.
- Process the mixture until smooth and creamy.
- Stop the food processor as needed and scrape down the sides of the bowl to ensure the ingredients are evenly blended.
- Taste the dip and season with salt as desired.
- Process briefly again until the salt is fully incorporated.
- Transfer the dip to a serving bowl or airtight container.
- Cover with plastic wrap.
- Refrigerate until ready to serve.
- Serve chilled with crackers, pita chips, rice crackers, fresh vegetables, or toasted bread.
Notes
To make this Edamame Dip gluten free, confirm that the frozen shelled edamame, goat cheese, wasabi paste, lemon juice, seasonings, and all packaged ingredients are labeled gluten free.
Some wasabi pastes may contain wheat-based ingredients, so check the label carefully before using.
Use clean measuring cups, spoons, bowls, food processor parts, spatulas, and serving dishes to prevent gluten cross-contact.
Serve the dip with gluten-free crackers, rice crackers, corn chips, or fresh vegetables instead of wheat-based pita chips or bread.
Store the dip in a clean airtight container to keep it safe for gluten-free serving.