1 cup fresh or frozen shelled edamame (soybeans)
3/4 cup walnuts
1/2 cup lightly packed parsley
1/4 cup plain non-fat yogurt
1 small clove garlic, pressed
1/4 teaspoon salt
Freshly ground pepper, to taste
If using frozen edamame, rinse under warm water until thawed.
Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. Season to taste.
Serve with whole grain pita chips.
You can store this dip refrigerated in covered container for up to three days.
YIELD: Makes 2 1/2 cups
SOURCE: Adapted from recipe at California Walnuts