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. Itâ€™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. Itâ€™s a very tasty way to add greens to your appetizer spread.
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.
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