* Exported from MasterCook *
Edamame-Ginger Dip
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces frozen shelled edamame
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini -- (sesame seed butter/paste)
1 clove garlic -- peeled
1/8 teaspoon salt
Hot pepper sauce -- to taste
Cook edamame according to package directions.
Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini,
garlic, salt and hot sauce in a food processor until smooth. Chill for 1
hour before serving.
Make Ahead Tip: Cover and refrigerate for up to 5 days.
6 servings, about 1/4 cup each
Active Time: 15 minutes
Total Time: 1 1/4 hours
Per serving : 70 Calories (39% fat); 3 g Fat; 0 g Sat; 1 g Mono; 0 mg
Cholesterol; 6 g Carbohydrates; 5 g Protein; 2 g Fiber; 196 mg Sodium; 31
mg Potassium 1/2 Carbohydrate Serving; Exchanges: 1/2 fat, 1/2 starch
Think of this dip as an Asian version of hummus, made with edamame, ginger
and soy. Serve with rice crackers and/or carrot sticks.
Cuisine:
"Asian"
Source:
"EatingWell, September/October 2009"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 66 Calories; 3g Fat (33.8% calories
from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
248mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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