Makes 4 servings
2 cups frozen shelled edamame
1 scallion, cut into 2-inch pieces
1 Tablespoon lemon juice
1⁄4 cup parsley leaves, lightly packed
2 Tablespoons extra-virgin olive oil
1⁄2 teaspoon kosher salt
This delicious dip is the perfect partner for fresh veggies and gluten-free crackers. The best part: Edamame’s protein punch will keep kids full all afternoon!
1. Cook edamame according to package directions; drain and let cool.
2. Place the cooked edamame and all other ingredients in the bowl of a food processor and puree until smooth and creamy, about 1 minute, scraping down the sides of the bowl often.