The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Edamame Artichoke Dip

Advertisement

Ingredients

1 bag frozen, shelled edamame

6-8 cooked, peeled, cleaned artichoke hearts (if store-bought, opt for chokes packed in water)

20 cloves roasted garlic

½ cup olive oil

2 cups water

3 tablespoons cilantro, chopped

1 teaspoon sriracha

Juice from 4 limes

Salt and pepper to taste

Directions

  1. Place edamame in boiling, salted water for 10 minutes, then strain (keep the water) and stop the cooking by adding to a bowl of ice water.
  2. Once cool, drain again and add to food processor, along with reserved water, roasted garlic, and lime juice.
  3. Purée until till smooth
  4. Add salt, pepper, olive oil and Sriracha.
  5. Add artichoke hearts and pulse in food processor to desired texture.
  6. Serve with Asian rice chips and fresh local veggies.
Print Recipe