But what are veggies without something to dip them in?
The steamed and shelled edamame (mukimame, y’all) we were snacking on were leftover, you see.
Leftover from a quick zap in the microwave.
It’s a spread!
…and is fabulous on bread.*
You can leave it alone, or mix with pureed rice…
It also used up a whole mess of odds and end ingredients I managed to bring home to Pennsylvania with me, but decided I would NOT be taking to Alabama.
…and in dippable spread (or spreadable dip) form.]
Ginger Miso Edamame Spread(able) Dip
- 1 1/4 c. steamed, shelled edamame (mukimame)
- 2 Tbsp. mellow white miso
- 1 Tbsp. ginger
- 1 Tbsp. low sodium soy sauce, tamari, teriyaki sauce, or liquid aminos
- 1-2 tsp. minced garlic
- 1-2 tsp. lemon juice
- 1/2 tsp. sambal oelek (ground chile paste)
- sesame oil, just a smidge (optional)
- Combine all ingredients in a food processor.
- Process until well-pureed.
- Add water in small increments, continuing to process until mixture reaches desired consistency.