Edamame Dip

Ingredients

• o    12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
• o   
1/4 cup diced onion
• o    1/2 cup tightly packed fresh cilantro or parsley leaves
• o    1 large garlic clove, sliced
• o    1/4 cup freshly squeezed lime or lemon juice
• o    1 tablespoon brown miso
• o    1 teaspoon kosher salt
• o    2 teaspoon red chili paste  (e.g. siracha)
• o    1/4 teaspoon freshly ground black pepper
• o    5 tablespoons LunaOlivo Mission olive oil

Directions

If using frozen, cooked, and shelled edamame: bring a pot of water to a boil and cook for 3 minutes. Drain and let cool.

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Add additional tablespoon of oil if the consistency is too thick. Serve with chips, crackers, or toasted baguette slices.  Store in an airtight container for up to 5 days.