Edamame Dip

You won't need encouragement to eat your veggies when you serve this hearty, nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks.

Yield: 2 1/2 cups (serving size: about 3 tablespoons edamame mixture)

Ingredients

• 1 1/2  cups  frozen shelled edamame (green soybeans), thawed and cooked
• 1/2  cup  water
• 1/4  cup  chopped red onion
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  rice vinegar
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• 1 1/2  teaspoons  chili garlic sauce (such as Lee Kum Kee)
• 1  (16-ounce) can cannellini beans or other white beans, drained

Preparation

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

Nutritional Information

Calories:

61 (37% from fat)

Fat:

2.5g (sat 0.4g,mono 1.1g,poly 0.7g)

Protein:

4g

Carbohydrate:

6.1g

Fiber:

1.2g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

120mg

Calcium:

23mg