Photo: Toby Scott
This vibrant edamame and wasabi dip recipe can be refrigerated for up to three days, so make a big batch and dig in with crackers or crudités for a take-to-work snack with a difference
Cook the edamame beans according to the instructions on the packet. Drain well.
Add the beans to a food processor with the yogurt, garlic, olive oil, lime juice and wasabi paste. Add more wasabi paste if you like it hotter. Blitz until smooth and season well. Serve with carrot, celery sticks and a few rice crackers.