Green Monster Dip

  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 0 mins


1cup fresh or frozen edamame (soybeans)
3/4cup California walnuts
1/2cup lightly packed parsley
1/4cup plain yogurt
1small clove garlic, pressed
1/4teaspoon salt


  1. If using frozen edamame, rinse under warm water until thawed.
  2. 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.
Serving Suggestions:
• 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.
Recipe by Rosemary Mark.


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