Edamame Dip(Alton Brown)

• 2 cups shelled cooked, and cooled edamame (12 ounces)
• 1/4 cup diced red onion
• 1/2 cup tightly packed fresh parsley leaves (or cilantro would be good)
• 1 large garlic clove, sliced
• 1/4 cup fresh lemon juice (or lime juice)
• 1 tablespoon brown miso (may use yellow or red)
• 1 teaspoon kosher salt
• 1 teaspoon Thai sweet chili sauce (or red chili paste or sambal oleck)
• 1/4 teaspoon fresh ground black pepper
• 5 tablespoons extra virgin olive oil

1. Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
2. Taste and adjust seasoning.
3. Serve with chips, crackers, or carrots and any other veggies you like.
4. Store in an airtight container for up to 5 days.

red onion, tightly packed fresh parsley, garlic, lemon juice, brown miso, kosher salt, sweet chili sauce, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/edamame-dip-alton-brown-462422 (may not work)