Edamame Sweet Chili Dip
Edamame Sweet Chili Dip
Servings Prep Time
4-6 25 minutes
Servings Prep Time
4-6 25 minutes
  • 1 1/2cups shellededamame (frozen is fine)
  • 3ouncesfeta cheese
  • 3tbspKA–ME® Stir-Fry Oil
  • 4tbspnon-fat yogurt (low or full fat is ok)
  • 1tspsalt
  • juice of half alemon
  • 4tbsp KA–ME® Sweet Chili Sauce
  • 1packageKA–ME® Wasabi Rice Crackers
  • 1seedless cucumber, sliced thinly
  1. In a large pot of salted boiling water, cook the edamame until they are tender, 5 to 6 minutes. Drain them in a colander and rinse briefly with cold water to stop the cooking. Let it cool slightly, then add to the bowl of a food processor.
  2. Add all other ingredients, except the KA–ME Sweet Chili Sauce.
  3. Process to make a smooth paste, scraping the sides of the bowl midway through processing.
  4. Taste, adjust seasoning, layer rice cracker with cucumber and spoon small portions of the dip on top of the cucumber.
  5. Drizzle with KA–ME Sweet Chili Sauce and garnish with a green sprig.
  6. Serve and enjoy!