Edamame And Miso Dip Recipes

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EDAMAME DIP



Edamame Dip image

Provided by Alton Brown

Categories     appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 13

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

Steps:

  • Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
  • Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

CREAMY MISO DIP



Creamy Miso Dip image

This Japanese-inspired dip is perfect with veggies or tempura green beans or drizzled over roasted sweet potatoes or salmon.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 4

1/4 cup mayonnaise
1/4 cup white miso
2 tablespoons mirin
2 tablespoons rice vinegar

Steps:

  • Whisk together the mayonnaise, miso, mirin, vinegar and 2 tablespoons water in a small bowl. Refrigerate in an airtight container for up to 3 days.

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