Edamame or Broad Bean & Walnut Dip

Name: Edamame or Broad Bean & Walnut Dip
Ingredients: 1 cup (250 mL) fresh or frozen (thawed) shelled edamame (soybeans) or broad beans; 1 cup (250 mL) fresh or frozen (thawed) shelled edamame (soybeans) or broad beans; 1 cup (250 mL) fresh or frozen (thawed) shelled edamame (soybeans) or broad beans; 1 cup (250 mL) fresh or frozen (thawed) shelled edamame (soybeans) or broad beans; 1 cup (250 mL) fresh or frozen (thawed) shelled edamame (soybeans) or broad beans; ¼ tsp (1 mL) salt; ½ to 1 cup (125 to 250 mL) fresh parsley (stems removed); ½ cup (125 mL) plain yogurt or sour cream; 1 cup (250 mL) walnut halves or pieces, toasted; 1 cup (250 mL) walnut halves or pieces, toasted; 2 Tbsp (30 mL) olive or canola oil; 1 garlic clove, crushed; ½ cup (125 mL) plain yogurt or sour cream; 2 Tbsp (30 mL) olive or canola oil

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

No, this dip ain’t pretty. But it’s damn tasty, and that’s all that really matters. Besides, with all those beans, nuts, and greens, it’s very good for you, especially for a dip, which generally consists primarily of sour cream, mayo, and/or cream cheese. Serve with toasted pita chips. Its flavour improves after a day or two to hang out in the refrigerator.

Ingredients

Starter
Vegetarian
Gluten-free

Ingredients

Method