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From the Cook
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From the Cook
From the Cook
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Instructions
1
Place frozen edamame in a bowl and cover with hot water, let stand for five minutes, then drain. Wash and pat or spin dry the parsley, peel the garlic.
2
Place thawed edamame beans, feta, yogurt, and garlic in a food processor, blender, or tall container and blend. The dip should have a creamy yet slightly chunky consistency.
3
Add the zest and juice of ½ a lime and season with salt and pepper.
4
The dip can be stored in the refrigerator for up to three days in an airtight container.
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Tips & Tricks (5)
- Thaw Edamame Properly 🧊Thaw frozen edamame at room temperature for 5 minutes before blending to ensure a smoother, creamier texture without excess water diluting your dip.
- Balance Feta and Yogurt Ratio 🧀Use a 1:2 ratio of feta to Greek yogurt to prevent the dip from becoming too salty while maintaining rich, creamy flavor and tangy depth.
- Toast Garlic First 🧄Briefly bloom minced garlic in a hot pan for 30 seconds before adding to the blender to mellow its harshness and create a more refined, balanced flavor.
- Zest Before Juicing Lime 🍋Add lime zest to your dip along with fresh juice to amplify the citrus brightness and add subtle texture without extra moisture that juice alone provides.
- Reserve Parsley for Garnish 🌿Blend only half the parsley into the dip and sprinkle the remaining fresh leaves on top just before serving to preserve vibrant color and fresh herbaceous notes.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Carb
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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