Wasabi Edamame DipUser Submitted Recipe
1 block of philadelphia cream cheese softened at room temperature
1 bag (16oz) shelled edamame
1-2 tbsp Sea Salt
3 Tbsp Rice Vinegar
3 Tbsp of Water
Wasabi- to taste (at least 2 Tbsp)
Cook Edamame according to package directions, and salt with 1-2 Tsp Sea Salt (or to taste). Transfer to food processor. Add about 3 Tbsp Rice vinegar and 3 Tbsp water or enough liquid in order to pulse to make a paste. Add Wasabi a little bit at a time to the paste.
Mix cream cheese with edamame paste a little bit at a time until uniformly blended, tasting often. Add salt, rice vinegar and wasabi to taste. Chill and serve with chips, carrots, cucumber slices, crackers, etc.
Servingsno serving information available
no nutrition information available
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