creamy edamame dip

1 (10oz) bag frozen shelled edamame (2 cups)
1 cup packed cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
carrots, for dipping
1/2 cup cottage cheese
1 serrano pepper, seeded and chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon kosher salt


1. boil edamame in salted water until tender, 8 minutes.
2. transfer to an ice-water bath; drain.
3. puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy.
4. serve with a drizzle of olive oil and carrots for dipping.

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