My FAVorite party dish

One of my favorite dishes to bring to parties is Edamame Dip. Vegans, Vegetarians and Meat-eaters all love it. It has a smooth and rich texture that goes well with rice crackers or a veggie assortment.

Today's #AugustBreak Picture = All of the ingredients in the dish pre-blending

The dish I made tonight is 1 batch of the below recipe. Two weeks ago, we went to a poolside party where I made two batches and decorated with an assortment of veggies...I couldn't leave the dish alone! (And....it's relatively healthy :))

2 batches of the recipe

For more on how this yoga vegetarian eats, visit the washingtonian where I was featured on what I ate for a day. I picked a day where I knew I would be challenged by parties and dinners with friends...usually the days that would make me go WAY overboard. It is a challenge to keep a food diary and be honest with yourself about why you are eating what you are eating. Very insightful. If you haven't tried it already....I recommend it. Would love to hear your insights.
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Ingredient List
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

Directions

Serves 8 (makes 1 cup)

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

Nutritional Information
Per 2-tbs. serving: Calories: 65, Protein: 4g, Total fat: 4g, Saturated fat: <1g, Carbs: 4g, Cholesterol: mg, Sodium: 210mg, Fiber: 1g, Sugars: 1g