Hi everyone!
I have a favor to ask; If you like me and you like Take Back the Kitchen, I would so appreciate it if you would vote for me to win a video contest making the famous edamame dip you have tried so many times in my house or from my blog. A modified version was first brought to my consciousness years ago by my friend Barbara Miller who got it from her friend Bridget Rhymer from Southold, NY! Don’t you love how recipes travel?
Anyhoo, please support my mission to spread the cooking love and click here to vote. As always, thanks for your readership and support of cooking! Vote now and once a day for me until Nov. 8th!
http://www.facebook.com/GMCTradeSecrets?sk=app_283491221661773
Here’s the dip:
Edamame Dip:
1 lb shelled boiled, frozen edamame
1/2 cup olive oil
1/4 cup unseasoned rice vinegar
1 tsp to 1 TBS agave syrup
1 tsp salt
optional: 1/4 cup chopped cilantro
optional 2 cloves garlic
Puree in food processor until creamy and don’t forget to scrape down the sides. Enjoy!
4 Responses
BTW, that is me eating a whoopie pie from the little Daisy Bakery in Montclair. It is fantastic!
Will do Alma! And yes, those whoopie pies from Jenn's bakery are fantastic!
Alma, I made your famous dip! But it's better when you make it! Question-do u need to let the soybeans cool before blending them w the other ingredients?
Hi Dina and yes, the recipe says you need to cool the beans first before blending them with the other edamame dip ingredients. For some reason it is more flavorful that way.