Batter Up and Fry: Tailgating Treats. “Edamame Dip” Reviewed by Momizat on . Hope you all had a wonderful Thanksgiving Day filled with great food, family, friends, laughter and football. I know I did! Even with one big entertaining holid Hope you all had a wonderful Thanksgiving Day filled with great food, family, friends, laughter and football. I know I did! Even with one big entertaining holid Rating:
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Batter Up and Fry: Tailgating Treats. “Edamame Dip”

Batter Up and Fry: Tailgating Treats. “Edamame Dip”

Hope you all had a wonderful Thanksgiving Day filled with great food, family, friends, laughter and football. I know I did!

Even with one big entertaining holiday over there are many more tailgating and party opportunities to come. It’s easy to feel bogged down by high quantities of heavy foods at this time of year so this week I am offering up a slightly healthier option to add to your tables. This super easy dip blends edamame with a bit of garlic, extra virgin olive oil and lemon juice and is perfect paired up with lots of veggies for dipping. It’s a very tasty way to add greens to your appetizer spread.

Edamame Dip

1 (16oz) package frozen shelled edamame

2-3 cloves garlic, sliced

1/2 c. extra virgin olive oil

Juice of 2 lemons

1/2 t. salt

1/4 t. pepper

Vegetables or crackers for serving

 

Cook the edamame according to package directions and then drain and rinse with cold water to cool.

Meanwhile place the garlic and extra virgin olive oil in a small saucepan and turn on to medium heat. Cook until the oil is hot and the garlic is fragrant and cooked through, about 3-4 minutes and then remove from heat.

Place the edamame, garlic infused oil, lemon juice, salt and pepper into a food processor. Puree until you reach a coarse, blended consistency, adding a bit more olive oil if the mixture seems to thick. Refrigerate until ready to serve with vegetables and crackers for dipping.

To see what else is cooking, visit Chomping the Big Apple

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About The Author

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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