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