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Edamame Ginger Dip Recipe


This edamame ginger dip recipe uses a blender and microwave to create a delicious dip for veggies. Perfect for entertaining, and delicious as an appetizer.

Edamame Ginger Dip RecipeIngredients:
10oz bag frozen edamame
1/4 cup water
2 Tbsp soy sauce
1 Tbsp tamarind sauce
1 Tbsp rice vinegar
1 Tbsp fresh ginger, minced
1 clove garlic, minced
dash salt
3-4 drops sesame oil

Start by microwaving the edamame. We keep bags of shell-containing edamame around as easy snacks, so we then hull them. If you buy the shelled version you save that time. Note that a 10oz bag of shell-containing frozen edamame only yields 2.8oz of actual usable edamame. There rest of that is just the inedible shell.

Next, add in the water, soy sauce, tamarind sauce, rice vinegar, minced ginger, minced garlic, salt, and sesame oil.

Blend together until smooth. How long that takes will be determined by how robust your blender or food processor is. Note that it doesn't have to be super-smooth. This is a dip for veggies, after all. It's fine for it to have some texture to it.

I like to have this with carrots and pea pods, but you can of course mix it up with whatever types of veggies you normally like to eat.

The amount of carbs you get from this depends on what the bag of edamame you chose indicates, pretty much. For example, one bag we've used has 8g of fiber and 16g of carbs for the entire bag. So the amount of the total dip you eat is going to determine how much of that you'll need to count.

Edamame is a good vegetable source of iron.

Microwave Low Carb RecipesMicrowave Low Carb Recipes
This cookbook contains tips, shopping lists, and delicious recipes for eating in a more healthy way. Every recipe requires only a microwave and a few minutes of your time. Invest in a healthier lifestyle for you and your family!

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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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