Didi Emmons back in 2003 when Marché hosted a prix fix dinner featuring dishes from her new book Entertaining for a Veggie Planet. At the time I was the only practicing vegetarian on the Marché staff, and she signed my book with what I took as a wink of added appreciation! Little did I know that long after my herbivore days this award-winning veggie-Bible would remain one of my quintessential go-to cookbooks for almost every occasion.
A heavily treaded page which has become my summer potluck staple is Didi's trendy party twist "Hip Dip". With a deceptive guacamole hue, this more robust dip is refreshingly light and zesty, and obviously a health-concious alternative to pure avo.
So for that last BBQ of the season or your next cocktail party, try whipping up this dip with some dry-baked flour tortilla triangles. I promise you that people will ask for the recipe.
What you'll need:
16 ounces frozen, shelled (podless) edamame
3/4 cup fresh cilantro or flat-leaf parsley, chopped
1 small red onion, finely chopped
2 small, skinny chile peppers, minced
2 to 3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice (juice of 2 limes)
1 tablespoon honey or sugar
Salt and freshly ground black pepper, to taste
2 tablespoons water
Lime slices for garnish (optional)
Place the frozen edamame in a colander and rinse under hot running water until they are mostly thawed, about 30 seconds.
In a food processor, coarsely purée the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks. Adjust the seasonings to taste. Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl. Serve immediately or refrigerate and serve within a few hours.
Makes 3-1/2 cups.