Spicy Ginger and Coconut Edamame Dip Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			18 oz bag shelled edamame 1 can lite coconut milk 2 whole green onions. coursely chopped 2 teaspoons grated peeled fresh ginger 1 1/2 tablespoon fresh lime juice 6 teaspoons Sriracha Snow peas, radishes, cucumber slices and carrot sticks, for dipping
			Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, green onion, ginger, lime juice, sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping.