Edamame Dip

14—16 oz edamame, shelled and frozen
2½ tsp salt
1½ Tbsp garlic, chopped
5 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 Tbsp fresh lime juice
1 tsp sugar
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Cook edamame in 1½ quarts boiling water with 1½ tsp salt in a large saucepan for 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool. Dry saucepan and add garlic and 3 tablespoons oil; cook over low heat, stirring occasionally, until garlic is pale golden, about 3 to 5 minutes. 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, and then stir in cilantro. Transfer dip to a serving dish and serve with vegetables or tortilla chips.

Makes 8 — 10 servings

Allergy Warning: Contains soy