If using frozen edamame, rinse under warm water until thawed.
Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. You can safely store this dip in a covered container in the refrigerator for up to 3 days. Makes 2 1/2 cups.
• Serve as dip with carrot, celery or jicama sticks, broccoli and crackers.
• Spread on lavash bread or tortilla. Top with fresh spinach, shredded carrots, feta cheese and avocado; roll up and slice into 1-inch rounds.