Spicy Ginger and Coconut Edamame Dip

  • One 12-ounce bag frozen shelled edamame, thawed
  • 3/4 cup light coconut milk
  • 1 whole spring onion, coarsely chopped
  • 2 teaspoons grated peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 4 to 6 teaspoons Sriracha, plus more for serving
  • Salt
  • Rice crackers, for dipping
  • Mangetout, 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, spring onion, ginger, lime juice, 4 teaspoons of the 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 the remaining 2 teaspoons 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.

Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.

Rule the Kitchen with More Recipe Faves

Seven-Layer Cranberry Cobb Dip
Seven-Layer Cranberry Cobb Dip
Time
20
Serves
8-10
Difficulty
Easy
Creamy Potato and Roasted Red Pepper Dip
Creamy Potato and Roasted Red Pepper Dip
Time
35
Serves
-
Difficulty
Easy
Almond-Satay-Dip-with-Flat-Breads-and-Veg
Almond Satay Dip with Flat Breads and Veg
Time
-
Serves
-
Difficulty
Easy
Jamie's coconut cake
Jamie's coconut cake
Time
40
Serves
8
Difficulty
Med