Edamame Dip: makes 1 cup (three servings)
1 cup shelled and cooked organic edamame, defrosted
1/4 cup cilantro, chopped (can omit or sub basil)
1 garlic clove (more to taste)
1 tsp red chili paste (I found it in the fridge section of Carrs)
1 Tbs olive oil
2 Tbs lime juice or water
Blend all ingredients in a blender or food processor until smooth. Enjoy with your favorite crunchy veggies or a handful of baked chips. Also makes a great addition to a lunchtime wrap with sprouts, greens and roasted red peppers.