Wasabi Edamame Dip

1 block of philadelphia cream cheese softened at room temperature 1 bag (16oz) shelled edamame 1-2 tablespoon 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.