“Kicked Up Edamame Dip”

Edamame is everywhere these days used in salads, stir-fries, and roasted sprinkled with sea salt. How did this little green pea become so popular? Because edamame is high in fiber, about 9 grams per 1/2-cup serving. Edamame has 20 to 40 percent of your daily intake of protein. Sounds pretty darn healthy to me. Over the years, finding ways to use edamame has become a mission. Enter Kicked Up Edamame Dip.

This low-carb creamy dip is perfect for any time munching without the guilt. Just ask my husband who is now addicted to this dip and a man who loves to snack. If you pack lunches, need an appetizer for a party or work potluck, my Kicked Up Edamame Dip is calling your name. Click here for nutritional information on edamame and why we should be eating these little green peas more often. I think they take on whatever flavors they are mixed with.

Kicked Up Edamame Dip

This dip can be whizzed up in your food processor. That’s right, just dump all ingredients right in. As a result nothing could be easier or quicker to make. When needing something in a hurry, I got you covered. With only 5.2 carb grams per serving (6-8 servings), it won’t last long. I find most dips taste better and better as they sit for bit. My edamame dip is no different. You’ll love the heat yet not hot that comes from the jalapeno and chipotle chile powder. Lime juice and cilantro add a bright freshness, cumin and smoked paprika add smokiness and sour cream for creaminess.

Kicked Up Edamame Dip

Do you love to snack? How many times do we grab not so good for you snacks like chips and high-fat creamy store-bought brands? Make a list and run to your local market and pick up the ingredients for my dip. The creaminess and fresh taste reminds me somewhat of hummus. In some respects it may be better than when served with your favorite crudities’ like carrots, celery, cucumber, jicama, and mini peppers. Pita, tortilla, and pretzel chips are good. Yet I would reduce the amount of salt in the recipe if serving with something salted or purchase unsalted dippers. I’m not a big salt eater I prefer my vegetables with my Kicked Up Edamame Dip.

Kicked Up Edamame Dip

Needing an appetizer for Easter, Kicked Up Edamame Dip is perfect starter in addition to being light and won’t spoil dinner. Kids will love it served with their favorite veggies. While eating this dip you and everyone with whom you share will know fresh and healthy ingredients make up this dip. So make the dip the night before you need to serve and you’re good to go. Enjoy!

Kicked Up Edamame Dip

Kicked Up Edamame Dip

Kicked Up Edamame Dip

1 – 8 oz. package frozen Edamame, cooked, cooled, drained

1 shallot, quartered

2 large garlic cloves, halved

1 large jalapeno, rough chopped

1/2 cup fresh cilantro

Juice of 1 lime

1 T. Olive oil

8 oz. container lite sour cream

1 ½ t. smoked paprika

1 ¼ t. cumin

1 ½ t. chipotle chile powder

1/2 to 1 t. kosher salt

In the bowl of a food processor, add all ingredients and blend until smooth. Pour into lidded container and refrigerate for at least 4 hours to overnight before serving.

Remove from refrigerator to serving dish and garnish with fresh cilantro. Serve with your favorite crudités’ like carrots, celery, cucumbers, jicama, mini peppers or tortilla, pita, and pretzel chips.

Makes 6 to 8 servings. Carbs, 5.2 g.