Edamame Dip with Charred Green Onions and Jalapeños from ‘Dips & Spreads’
This week, we’re spotlighting recipes from Dips & Spreads: 46 Gorgeous and Good-for-You Recipes by Dawn Yanagihara (Chronicle Books), a cookbook author and editor. Try making the recipe at home and let us know what you think!
Photo: Angie Cao
Edamame Dip with Charred Green Onions and Jalapeños
Makes about 2 cups (460 g)
Serve with crackers, pita chips, toasted baguette slices
Storage: Can be refrigerated without garnish for up to 2 days; bring to room temperature, stir to recombine, and garnish before serving
Rustic, subtly sweet, a touch nutty, spicy (depending on the heat of the chiles), slightly bitter
8 ounces (230 g) frozen shelled edamame
Fine sea salt
2 large bunches green onions, trimmed
Mild-flavored extra-virgin olive oil for brushing, plus 3 tablespoons and more for drizzling
2 jalapeño chiles, stemmed, halved lengthwise, seeded, and ribs removed
1 medium garlic clove, germ removed, chopped
2 ½ tablespoons freshly squeezed lemon juice
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Freshly ground black pepper
In a medium saucepan, bring 4 cups (960 ml) water to a boil over high heat. Add the edamame and 2 teaspoon salt, return to a boil, and cook until the edamame are completely tender, about 5 minutes (if undercooked, the beans won’t purée nicely). Reserve 3 tablespoons of the cooking water. Drain the edamame in a colander and run cold water over them until cool to the touch. Drain well and then set aside.
Position an oven rack so that it is about 3 inches (7.5 cm) from the broiler and preheat the broiler.
Brush the green onions lightly with olive oil and arrange them in a single layer on a large rimmed baking sheet. Turn each jalapeño half skin-side up, press down on it with the palm of your hand to flatten, and lightly brush with oil. Arrange the jalapeño halves skin-side up on the baking sheet next to the green onions.
Broil the green onions and chiles until the green onions are lightly charred, 3 to 5 minutes (watch carefully—cooking times will vary based on the heat of the broiler and the moisture content of the onions). Using tongs, flip the green onions and continue to broil until the second sides are charred and the skins on the chiles are blistered and blackened, 3 to 5 minutes longer; some dry, completely burnt pieces of green onion are fine. Remove any onions that are done ahead of the others. If the chiles are not yet charred when the onions are done, continue to broil them.
Let the onions and chiles rest until cool enough to handle. Cut the onions into rough 1-inch [2.5-cm] lengths. Remove the skins from the chiles.
Measure out and reserve a generous 1 tablespoon edamame for garnish.
In a food processor, combine the remaining edamame, the green onions, chiles, garlic, lemon juice, cumin, cayenne, ¾ teaspoon salt, ¼ teaspoon black pepper, and the reserved cooking water. Process to a thick purée, about 1 minute, scraping down the bowl as needed. With the machine running, stream in the 3 tablespoons olive oil and continue to process until the mixture is as smooth as it can be, 1 ½ to 2 minutes, scraping down the bowl as needed. Taste and adjust the seasoning with more salt and pepper, if needed.
Transfer the dip to a wide, shallow bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.
Use the back of a spoon to swirl the surface of the dip. Scatter the reserved edamame on top, drizzle with olive oil, and serve.
Reprinted with permission from Dips & Spreads: 46 Gorgeous and Good-for-You Recipes by Dawn Yanagihara (Chronicle Books).
More party snack recipes to make at home:
Slow Cooker Beef and Black Bean Taco Dip
