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,
drained
3 scallions, chopped
Juice of 1 lemon
½ teaspoon salt
Cayenne
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.
