Recipe

		Spicy Ginger and Coconut Edamame Dip
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.