I had written down this recipe a while ago, but it wasn't until now that I got around to making it, and boy am I glad I didn't wait any longer!
It is deeeelicious, and can be used as a spread as well as dipping vegetable sticks into.
Edamame & Chilli Dip
400g can edamame/soy beans (230g drained)
100ml low fat Greek yogurt (or natural yogurt, froamge frais, quark etc.)
1 red or green chilli, deseeded and roughly chopped
Juice of 1/2 lime
1 garlic clove, roughly chopped
Salt and pepper to taste
2 sundried tomatoes in oil (optional)
1 small red onion, finely chopped
Bread, tortillas or vegetable sticks to serve
- Start by having all the ingredients apart from the onion in a bowl. Use a stick blender and blend until smooth.
- Prepare the onion, and fold into the dip mixture and serve up with lots of little bits and bobs for dipping, yum Did you know; soya beans is one of the few vegan foods that contains all of the key nutrients our body needs - pretty nifty, huh?
Oh, and it was great on top of the wholemeal linseed bread that I posted up yesterday. I reckon it would only need to be topped with a little ground black pepper, then it'd be even better!
Have you got a favourite home made spread/dip?