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Edamame and Spinach Dip

  • 1 bag frozen shelled edamame beans
  • 1 bag frozen chopped spinach, thawed
  • 1/2 cup olive oil
  • 1 cup sour cream (regular, lite, or non-fat)
  • Salt and pepper to taste

Bring a pot of salted water to a boil, add the edamame and cook until tender about 5 minutes. Add the spinach to the beans at the last minute to thaw. Drain. Press out as much of the moisture as possible. Add the drained edamame, spinach and olive oil to a food processor. Pulse until blended well, but with a few chunks. Pour into a bowl and chill. Stir in the sour cream and season to taste with the salt and pepper.

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