Edamame Dip

• 16 ounces frozen shelled edamame (podless)
• 3/4 cup chopped fresh cilantro or 3/4 cup flat leaf parsley
• 1 small red onion, finely chopped
• 2 small Thai red chili peppers, minced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice (2 juicy limes)
• 1 tablespoon sugar or 1 tablespoon honey
• kosher salt
• fresh ground black pepper
• lime slice, for garnish (optional)

1. Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
2. In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks.
3. Adjust the seasonings.
4. Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl as you would for a margarita.

fresh cilantro, red onion, red chili peppers, garlic, extra virgin olive oil, lime juice, sugar, kosher salt, fresh ground black pepper, lime slice

Taken from www.food.com/recipe/edamame-dip-109405 (may not work)