From Linda Cicero’s Cook’s Corner Column
Kickin’ Edamame Dip
16 ounces frozen and shelled edamame, cooked according to package instructions
4 large garlic cloves, chopped
1 1/2 teaspoons sea salt
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup fresh cilantro
4 to 6 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lime juice
Place all the ingredients except the olive oil and lime juice into a food processor, and process until smooth. Add the olive oil and lime juice and process to combine, scraping the sides of the bowl several times. For a thinner consistency, add water 1 tablespoon at a time while the processor is running. Makes about 2 cups, 8 servings.
Per serving: 150 calories (66 percent from fat), 11.5 g fat (1.5 g saturated, 6.9 g monounsaturated), 0 cholesterol, 6.3 g protein, 6.9 g carbohydrates, 3.1 g fiber, 297 mg sodium.