Minty Edamame Dip

Ingredients

  • 2 cups frozen edamame beans

  • 4 Tbsp mint, chopped

  • ¼ cup Greek yoghurt

  • 50g feta cheese

  • ½ lemon, zested and juiced

  • ½ tsp salt

  • 2 tsp olive oil

Directions

  1. Bring a full kettle to the boil.

  2. Place edamame and a pinch of salt in a heatproof bowl and cover with boiling water. Cover and leave to cook for about 5 minutes, then drain well.

  3. Chop mint. Place all dip ingredients in a food processor and blend for 1-2 minutes, until combined and smooth. Season to taste with salt and pepper.

  4. Serve dip with seedy crackers and veggie sticks or use with salads or wraps.

Serves 6. Ready in 10 minutes.

NUTRITION INFORMATION (Average Quantity Per Serving)

Energy 492 kJ | 118kcal | Protein 7.8g | Fat, Total 6.8 g | Saturated Fat 2.3 g | Carbohydrate 5.9 g | Sugar 1.4 g | Sodium 317 mg

Tip: If you don’t have edamame beans, use frozen peas instead. Use this dip in place of hummus in a wrap or to top a salad.

This recipe features in the My Food Bag Diabetes friendly cookbook.

Claire Meirellessnacks