I have introduced my ‘Edamame & Cream Cheese Dip’ and ‘Edamame & Avocado Dip’ recipes on this website. Those dips are tasty but I always thought something tangy, a spice or herb, is needed, but I didn’t know. On the other day, when I was washing Watercress for salad, I thought the refreshing but very peppery flavour of Watercress, which I love, could be a good Something for my Edamame Dips, and I was right. This is the best Edamame Dip I have ever made so far. Parmesan Cheese is optional for vegans!
Ingredients
1 cup Edamame (Young Soy Beans) *removed from pods, thawed
*Note: *A standard size package of 450g contains about 1 cup of beans once removed from pods
1 bunch (about 50g) Watercress
30g Parmesan Cheese *grated, optional
1 clove Garlic
1/4 cup Olive Oil
1 teaspoon Lemon Juice
1/4 teaspoon Salt
Freshly Cracked Pepper
2 to 3 tablespoons Cold Water
Method
Place all ingredients in a food processor and process until combined.Taste it. You may wish to add more Lemon Juice or Salt & Pepper. Add Water to thin the dip, and process again.Enjoy with vegetable sticks, crackers or flat bread.
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