Trisha Yearwood's Spicy Edamame Dip
Dig Into This Healthy Party Dip
Cayenne pepper adds a pop to Trisha Yearwood's edamame dip. Whip up a batch for your next get-together and serve with pita chips for dipping!
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from heat, cool, and then slip off the skins. Set aside.
Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
Transfer the garlic into a food processor and chop coarsely. Add the beans, salt, cayenne pepper, and cumin. Process in the food processor, adding the reserved water a little at a time until smooth (you may not need to add all of the water). Add the olive oil, lime juice, and cilantro. Pulse to combine. Use pita chips for dipping.
Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ease of preparation: easy
Active Time: 35 minutes
Total Time: 35 minutes
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
This recipe was styled by chef Karen Pickus for Good Morning America.