Snack: Edamame Dip

Recipe by Maureen Callahan You won't need encouragement to eat your veggies when you serve this hearty, nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks.

Ingredients

1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
1/2 cup water
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (16-ounce) can cannellini beans or other white beans, drained

Instructions

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

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