Posted by Jennifer (the RD) on February 1, 2013
I don’t usually freeze anything, but this recipe held up pretty good in the freezer when I couldn’t eat it all.
- 1 1/2 cups frozen shelled edamame, boiled in salted water for about 4-5 minutes
- 1 TB olive oil
- 2 TB Thai sweet chile sauce
- 1 tsp. finely minced garlic
Put all ingredients in a cuisinart or blender and blend together until it resembles the consistency of chunky peanut butter. If you feel it needs to be less stiff, you can a littlge water. Spread on crackers and enjoy!