TL/DR – Green Protein Dip. A tasty, zingy dip with protein, fiber and one green leafy vegetable. Also works as a sandwich spread or burrito filling. –
In the struggle to get my picky eaters to eat legumes and green vegetables, sometimes a dip can be magic. To make this tasty dip, process edamame, garbanzos, mayo, sour cream, lemon juice, lemon zest, garlic, spinach, soy sauce, rice vinegar, and a bit of salt and pepper in a food processor until smooth.
Serve it with chips, pita, naan or veggies. It also works as a sandwich spread or a burrito or wrap filling.
Green Protein Dip is a great base for something more amped up. For a zesty Mexican version, omit the soy sauce and add a jalapeño to the mix along with lime and lots of cilantro. For a Mediterranean version, omit the soy sauce and salt add 1/2 c green olives and 2 T fresh oregano leaves, then season to taste.
Other dips that my picky eaters appreciate are Artichoke Pinto Bean Dip and Homemade Hummus.
Green Protein Dip
Ingredients
- 1 cup frozen shelled edamame
- 1 14.5 oz can garbanzo beans, rinsed and drained well
- 1 c baby spinach leaves, packed
- 1/4 c mayonnaise
- 1/4 c sour cream
- Zest and juice of one lemon
- 1 small garlic clove, roughly chopped
- 1 T soy sauce
- 2 t white wine or rice vinegar
- 1/2 t kosher salt
- 1/4 t pepper
Directions
- Step 1 Cook the edamame according to package directions, typically just boil 3 to 4 minutes. Rinse with cold water and drain.
- Step 2 Place all ingredients in a food processor and process until smooth. If it is too thick, add more water one tablespoon at a time. It should be fairly thick.
