Edamame Dip With Won Ton Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A protein-rich, low fat and low cal appetizer. Makes for great snacking! Healthy & tasty. Someone asked if it was a big bowl of wasabi ;-) Recipe slightly adapted from one I found on the Tasty Kitchen site by Eat 80/20 Dietitian. Ingredients:
dip |
4 cups shelled edamame, cooked according to package instructions |
3-4 garlic cloves, crushed & minced |
1/3 cup lemon juice |
1-2 tsp olive oil |
1/2 cup water + more as needed |
1/3 tsp black pepper, or to taste |
1/2 tsp salt, or to taste |
chips |
30 won ton wrappers, cut in half diagonally |
olive oil spray |
sea salt & black pepper, freshly ground - to taste |
Directions:
1. Place edamame, garlic, lemon juice, 1 tsp olive oil and 1/2 cup water in food processor fitted with S-blade. Process until smooth. Season with salt and pepper. Process to combine. Add more oil and/or water as needed to reach desired consistency.
2. Chips
3. Preheat oven to 350F. Line a baking sheet (or 2) with parchment paper. Spray with olive oil.
4. Place won ton pieces onto sheet so they are not touching. Spray with olive oil then sprinkle with sea salt & pepper.
5. Bake for 6-8 minutes, until the edges are lightly brown. Remove from oven. Chips will continue to brown while left on the baking sheet.
6. Once cooled, place in serving dish. May be stored in an air-tight container for up to 5 days.
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