SPICY GINGER AND COCONUT EDAMAME DIP
The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- 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. 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. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. 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.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
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Forky VR
[email protected]Overall, this was a great recipe. I would definitely recommend it to others.
mahmud Hasssen
[email protected]The dipping sauce was salty
Nick Lauman
[email protected]This dip is a bit too spicy for my taste. I would recommend using less ginger next time.
house of scare
[email protected]I'm not a big fan of ginger, but I still enjoyed this dip. The coconut flavor really mellows it out.
Kadian Krazii
[email protected]This dip is a great way to get your kids to eat their vegetables.
Wynter Miller
[email protected]I love the spicy kick of this dip. It's the perfect balance of heat and flavor.
Ibrahim Achtoun
[email protected]This dip is so easy to make, it's perfect for a last-minute party appetizer.
Abor Mht
[email protected]I used frozen edamame in this recipe and it worked perfectly.
chibunna Okere
[email protected]I added a little bit of lime juice to the dip and it really brightened up the flavor.
Iconic andera
[email protected]I'm allergic to coconut, so I substituted almond milk in the recipe. The dip still turned out great!
Patty Smith
[email protected]This dip is a great way to use up leftover edamame. It's also a healthy and delicious snack or appetizer.
Rayan Manoubi
[email protected]I love this dip! It's so versatile. I've served it with pita chips, crackers, and even vegetables. It's always a crowd-pleaser.
Asanka Asanka
[email protected]I followed the recipe exactly and the dip turned out perfectly. It was creamy, spicy, and flavorful. I served it with pita chips and it was a hit!
Gina Mcgill
[email protected]This dip was easy to make and it tasted great! I loved the combination of ginger and coconut. I will definitely be making this again.
Mike Steward
[email protected]This dip was just okay. It wasn't bad, but it wasn't great either. I probably wouldn't make it again.
Rm Ratin5238
[email protected]This dip was a disappointment. It was bland and lacked flavor. I would not recommend it.
Brkat Abed
[email protected]I'm not usually a fan of edamame, but this dip changed my mind! It's so creamy and flavorful, and the ginger and coconut give it a unique twist. I will definitely be making this again.
Smith ramsey
[email protected]This is the best edamame dip I have ever had! It's so easy to make, and it's packed with flavor. I love the creamy texture and the hint of spice. I will definitely be making this again and again.
Yasin Bensouda
[email protected]This edamame dip was a hit at my party! It was spicy, creamy, and so flavorful. I loved the combination of ginger and coconut. I will definitely be making this again.