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.


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