Fast and fresh spinach-edamame dip

makes about 1½ cups

This is a great way to combine two ready-to-use produce staples—fresh baby spinach and fresh or frozen shelled edamame. Serve with raw vegetable dippers or your favorite crackers.
1 cup fresh or frozen shelled edamame

1 (10-ounce) package fresh baby spinach

2 tablespoons water

1 (4-ounce) can diced mild green chiles,


3 scallions, chopped

Juice of 1 lemon

½ teaspoon salt


Cook the edamame in salted boiling water until soft, about 10 minutes. Drain the edamame and set aside. Place the spinach in a glass bowl with the water. Cover and microwave until wilted, about 3 minutes. Allow to cool, remove from the bowl, and squeeze out any liquid. Set aside.

In a food processor, puree the edamame until smooth. Add the wilted spinach, chiles, scallions, lemon juice, salt, and cayenne to taste. Process until well blended. Transfer to a bowl. note: The dip can be eaten right away, but its flavor intensifies if covered and refrigerated for at least 1 hour before serving.