Dip from Japan to Greece


The innovative combination of pureed edamame beans, feta, yogurt, and olive oil make a deliciously distinctive dip, a wasabi-pea-green and salty-not-quite-sour dunking medium for rice crackers or vegetables. So while I submit this relatively healthy snack I’ve brought over to sustain us at the work-new-house, you can enjoy it as an accompaniment to beer, sake, or as an appetizer.
This is a recipe I posted about a couple of years ago, and I posted an article with information about green soybeans in the garden.

Fuzzy Beans: Edamame


Edamame pods grow in pairs. As alike as two beans in a pod! My three edamame plants yielded a good snack for two—next year I’ll double the number. I might be a jack of all trades, but not a master of gardening. I put in more than a dozen seeds, but maybe the soil was too cold, or some little critter had a snack. If only I could ask Jack about his mighty beanstalk!

Bright Green Edamame Dip

Edamame Dip“Edamame” sounds exotic, and it means beans on branches. The pods grow in clusters on bushy branches. Edamame are green soybeans, harvested before they begin to dry and harden. They are blanched and frozen and are now available year-round in many grocery freezers. For a simple snack, boil the pods in salted water, sprinkle with some sea salt, then pinch the pod to pop the peas into your mouth. The beans can be used in soups, stir-fries, or as a vegetable dish. This innovative recipe from Hiroko Shimbo uses the beans to make a very pretty dip to eat as a snack or an appetizer.