© J Sainsbury plc 2020
Photo: Toby Scott
Edamame and wasabi dip
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
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Ready in 10 minutes
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Cooking time 5 minutes
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Prep time 5 minutes
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Serves 2
Ingredients
- 225g frozen edamame beans
- 4 tbsp natural yogurt
- 1 garlic clove
- 1 tbsp olive oil
- 1 lime, juiced
- ½ tsp wasabi paste
Method
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1
Cook the edamame beans according to the instructions on the packet. Drain well.
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2
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.
