Asian Edamame Dip

• 1 cup frozen shelled edamame
• 1 Tbs. minced fresh ginger
• 1 clove garlic
• 1/2 cup silken tofu
• 1 cup cilantro leaves
• 3 Tbs. peanut butter
• 2 Tbs. low-sodium tamari
• 2 Tbs. fresh lime juice
• 1/2 tsp. sriracha or chile-garlic sauce

1. Bring small pot of water to a boil.
2. Add edamame, and cook 10 minutes.
3. Drain.
4. Place ginger and garlic in bowl of food processor; process until minced.
5. Add edamame, tofu, cilantro, peanut butter, tamari, lime juice, and sriracha.
6. Process until dip is chunky-smooth.
7. Refrigerate in sealed container several hours to allow flavors to develop.

edamame, fresh ginger, clove garlic, silken tofu, cilantro, peanut butter, tamari, lime juice, sriracha

Taken from www.vegetariantimes.com/recipe/asian-edamame-dip/ (may not work)