Ingredients
Units
Scale
- 2 cups shelled edamame
- 3 ounces soft goat cheese, room temperature
- 3/4 cup light sour cream
- 1 tablespoon sambal oelek
- 1 tablespoon yuzu juice (or juice from 1/2 lemon)
- 1 clove garlic, roughly chopped
- 3 tablespoons fresh cilantro leaves, roughly chopped
- 1 teaspoon Kosher salt
- Chips or fresh cut veggies for serving
Instructions
- Place the edamame in a small pot of boiling water. Cook for 5 minutes, until edamame pods are tender. Remove from heat, drain, and place in a bowl to cool.
- In a food processor with an S-shaped blade, add in the edamame and pulse for 20 seconds. Scrape down the sides of the bowl. Add in the goat cheese, sour cream, sambal oelek, yuzu juice, garlic, cilantro, and salt. Process until smooth and creamy, about 20 more seconds. Taste for seasoning.
- Cover and refrigerate until ready to serve.
- Serve with a side of chips or fresh cut veggies.
Notes
- You can make this dip a day in advance, or store in an airtight container for up to five days.
- You can easily find edamame in the frozen vegetables section at most grocery stores.
- If you can't find yuzu juice, freshly squeezed lemon juice will work fine.
- Add in extra sambal oelek if you like it spicier. You can also substitute Sriracha sauce instead of sambal.
- Prep Time: 10 min
- Category: Appetizer
- Cuisine: Asian Fusion
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 182
- Sugar: 2.5 g
- Sodium: 530.1 mg
- Fat: 11.9 g
- Carbohydrates: 8.2 g
- Protein: 12.2 g
- Cholesterol: 24.9 mg
