Edamame Dip Recipe

• 1 package (12 oz.) frozen shelled edamame
• 1 clove garlic, peeled
• 3 green onions, coarsely chopped
• 1 piece (1 inch) ginger root, peeled
• 1/4 cup tightly packed fresh cilantro
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon kosher salt
• 1/4 cup oil
• 2 tablespoon water
• 1 teaspoon toasted sesame seed
• zest and juice from 1 lime
• brown rice triscuit
• thin crisps wasabi & soy sauce

1. Cook edamame as directed on package. Place edamame in food processor. Add all remaining ingredients except sesame seed and Thin Crisps; process until smooth. Stir in additional 1 tablespoon of water if thinner consistency is desired. Spoon into serving bowl; sprinkle with sesame seed. Serve with Thin Crisps. For creamier consistency, stir ¼ cup sour cream into prepared dip. Reserve 1 teaspoon of the sesame oil; drizzle over dip before serving.