Description
This creamy dip was inspired y a trip to Hawaii. It is packed with protein and fiber and is the perfect addition to any appy spread and also make a great prep ahead snack for the week! Kid Friendly. Vegan.
Ingredients
Scale
- 2 cups Inspired Greens (any blend works, I used Green oak)Â
- 1 + ½ cups edamame beans, shelled and defrosted
- ¼ cup extra virgin olive oil
- 1 clove garlic
- Juice of ¼ – ½ lemon, adjust to taste
- Salt and pepper, adjust to taste
- Pomegranate arils to garnish
- Serve with: crackers, crostinis, veggies
Instructions
- Place all ingredients in a large food processor
- Blend until smooth, scraping down the sides as needed
- If your dip is too thick, you can thin it out with a splash of warm water, more olive oil, or lemon juice
- Adjust to taste with more salt, pepper, lemon juice, or garlic as needed.
- Plate it up, sprinkle with your pomegranate arils or toasted nuts and serve with your favorite crackers, some toasted crostini or fresh or roasted veggies
Notes
- For nuts, I like it with toasted pine nuts, walnuts, or pecans
- Other optional add ins: fresh herbs (ie: mint, basil, or cilantro) or spices (ie: paprika, curry powder, or dill)
- Drizzle with more olive oil or your favorite flavored oil for an extra pop of flavor and nice finishing touch!
- Prep Time: 10
- Category: Snacks, Appetizers
- Method: Blended
- Cuisine: North American