Edamame Dip with Crudites

Ingredients

• •4 whole large carrots
• •3 ribs celery ribs, strings removed with a vegetable peeler
• •1 whole seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
• •1 bunch bunch radishes
• •1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
• •2½ teaspoons salt
• •1 tablespoon chopped garlic
• •5 tablespoons extra-virgin olive oil
• •1 tablespoon fresh lime juice
• •1 teaspoon sugar
• •½ teaspoon black pepper
• •¼ cup chopped fresh cilantro

Cooking Instructions

1. 1.

   Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.

   15 min

2. 2.

   Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.

   8 min

3. 3.

   Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.

   5 min

4. 4.

   Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.

   10 min

5. 5.

   Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

   5 min