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Edamame Artichoke Dip



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


  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.
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