Puree the cooked edamame, water, soy sauce, ginger, vinegar,
tahini, garlic, salt and hot sauce in a food processor until smooth.
Chill for 1 hour before serving
70 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g
carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 196 mg
sodium; 31 mg potassium.
Originally Submitted
7/30/2010
0 Out of 5 from
0 reviews
You can add this Edamame-Ginger Dip recipe to your own private DesktopCookbook.
