Grilled Succotash with Pesto
I'm not quite ready for summer to end!
This dip has been with us for Super Bowls, game nights, and more. It’s almost painfully easy and healthy with no caveats. And I must say… it is just delicious.
Did I mention it’s great on chips?
Here’s what you need to make a dip that’s a go-to party food, but also a great light dinner when paired with a big plate of crudites, chips and fresh bread:
First, cook the edamame according to the package directions – probably that will involve boiling them for 5-10 minutes.
Then, dump them into your food processor and add the onions, garlic and chili. You may have to work in batches depending on the size of your food processor.
Add the olive oil, paste, lemon juice and salt/pepper and then pulse until it has a rough dip texture. There should be some puree and some chunks.
Before this week, my favorite was putting it on fresh bread, just like this. But then, in a flurry of heading out the door one morning, I spread it on a slice of wheat bread with some thick tomato slices and made a sandwich. It was one of the best sandwiches of my life.
Suffice it to say that this amazing dip has so many uses, and it’s so easy to prepare and to be prepared for. We keep a bag of shelled edamame in the freezer just for this purpose.