This dip gets it’s creative name from the fun combination of multi-cultural ingredients (edamame and pesto). Get it? I guess this could be considered a “healthier” dip than most (i.e. it’s not a heavy, cream-based dip and the edamame is rich in protein and dietary fiber), but I like it because it tastes so good! The edamame gives this dip nice body, and the lime and pesto give it a fresh p*o*p of flavor.
We enJOYed this dip on crostini the first night and with fresh carrots, red bell pepper, cucumber coins and snap peas the following night. Yes, it was so tasty we ate it for two nights in a row. Try it and you’ll understand. You’ll exclaim, “Mame Mia! It’s kinda addictive.” 😉
- 12 oz. package of frozen, shelled edamame (2-1/3 cup)
- ¼ cup extra virgin olive oil
- 4 tsp. lime juice
- 2 tsp. lime zest
- 1 medium garlic clove
- ½ tsp. kosher salt
- 3 Tbsp. fresh basil, minced
- Bring 2 quarts of water to a boil. Add 1 tsp salt to the boiling water and let it come back up to a boil before adding the edamame.
- Boil for 5 minutes.
- Reserve about 1 cup of cooking water and then drain the rest.
- In the bowl of a food processor or blender, puree the edamame, olive oil, lime juice, lime zest, garlic, salt and about ½ cup of the reserved cooking water until very smooth. Add more cooking water, as needed.
- Stir in the fresh basil just until well combined.
- Serve at room temperature with fresh vegetables or with sliced, toasted baguette.