This is a quick, easy, and healthy dip. Tastes great with pita chips or fresh veggies. This came from the March 2010 issue of Bon Appetit.
INGREDIENTS
1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
1/4 cup olive oil
2 teaspoons fresh lemon juice
3 tablespoons minced fresh basil plus sprigs for garnish
DIRECTIONS
1. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
2. Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice.
3. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick.
4. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs
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