Green Tea Edamame Yogurt Dip [Recipe Redux]

by Sarah on May 21, 2014 · 9 comments

When I saw the theme of this month’s Recipe Redux, I thought, “Well that’s just perfectly timed, now isn’t it?”reciperedux_TEA

After all, I still had a bunch of the Green Tea Matcha I’d been using fairly liberally in oatmeal and smoothie applications.IMG_9021 (1024x683)

So why not mix that up with the frozen shelled edamame (otherwise known as mukimame) that I had recently been staring at every time I open my freezer thinking, “I really should do something with those aside from my normal method of consumption whereby I cook and eat them like they are popcorn pieces”?IMG_9034 (1024x683)

[I’ve clearly been doing a lot of super insightful thinking lately.]IMG_9038 (1024x683)

It is powdered green tea, which totally fits the Cooking with Tea theme, right?

No one said anything about a steeping requirement.IMG_9042 (683x1024)

Miso and ginger seemed to be clear flavor accompaniments…IMG_9051 (1024x685)

…with yogurt and honey to balance the bitterness of the matcha (and add to the creaminess).IMG_9072 (1024x683)

To be honest, I never quite know what to call concoctions of the hummus consistency.IMG_9080 (684x1024)

Dip? Spread?IMG_9138 (1024x682)

Dippable spread?IMG_9094 (1024x683)

Spreadable dip?IMG_9227 (1024x683)

But as I waffle over the issue (and wonder if it might tasted good with waffles), I realize it really doesn’t matter, now does it?IMG_9129 (1024x683)

Green Tea Edamame Yogurt Spreadable Dip

[Makes about 1 3/4 cups]

  • 2 cups cooked, shelled edamame (mukimame)
  • 1/2 cup water
  • 1/3 cup plain yogurt
  • 2 tsp. honey
  • 1 1/2 tsp. culinary grade matcha powder
  • 1 1/2 tsp. mellow white miso
  • 3/4 tsp. ground ginger
  • 1/4 tsp. salt
  1. Combine all ingredients in a food processor.
  2. Process until smooth.
  3. Adjust seasonings to taste.IMG_9063 (1024x683)


TwitterFacebookEmailPinterest