Friday recipe: edamame spinach dip

June 8, 2012 —

I have a cousin who often called me a “dip” when we were kids, but these days I don’t take offense. I’ve discovered several go-to dip recipes over the years, from roasted sweet potatoes smashed with a packet of dry ranch dressing mix or a can of drained kidney beans whizzed up with bottled sun-dried tomatoes and basil.

I recently discovered a new recipe thanks to the Domestic Divasblog. It takes advantage of the spinach now in abundance at local farmers’ markets and grocery stores. Plus it’s guilt-free and good for you. As Domestic Diva Jennifer Brody points out, this concoction includes healthy leafy greens – full of antioxidants, calcium, minerals and vitamins – along with proteins and a little healthy fat. Rather than eat it on high-fat, high-salt corn chips, try it on whole grain crackers; on veggies like baby carrots, cabbage leaves, snap peas and bell pepper slices; as a sandwich spread; or tossed with pasta and steamed vegetables.

Photo: Domestic Divas

Edamame spinach dip

  • 1 cup edamame, shelled and cooked according to package directions
  • 1/2 cup fresh spinach
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons walnuts
  • 2 garlic cloves, peeled
  • Juice of 1 lemon
  • Freshly ground black pepper

Toss all of the ingredients into a food processor. Blend until creamy. Add more olive oil if needed to achieve desired texture. Season to taste with ground black pepper. Serves 6-8 people.

Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.