• 1 cup fresh or frozen edamame, shucked
  • ¾ cup California walnuts
  • ½ loosely packed parsley
  • ¼ low-fat plain yogurt
  • 1 small garlic clove, pressed
  • ¼ teaspoon slat


  1. If using frozen edamame, rinse under hot water until thawed.
  2. Place the edamame, walnuts, parsley, yoghurt, garlic and salt in the food processor.
  3. Blend until smooth. You can store this dip refrigerated in a covered container for up to three days.