I used to make a dip that I called The Dip. I made it often and I loved it. Simple, nutritious, easy to scale up, healthy. Tasty. I brought it to multiple yoga retreats. I made it for parties. People would ask, “Is this The Dip?”, and then they would use whatever scooping utensil that was handy to bring it to their mouths.
Then I saw Lisa talk about another Dip. Similar to the one I made but with a few important differences. Lisa doesn’t usually post the actual recipes for the food she makes, she just talks clearly about the ingredients. So I bought the things I needed and made it to taste. And got totally hooked. Now this dip has become The Dip. I always do it to taste but because I think it is really extraordinary, I decided to actually measure out what I add to it so I could share. It is creamy (thank you silken tofu), a bit sweet (honey), a bit acidic (lime), and has a wonderful nose-clearing spice (wasabi). All this things mix together to make an intriguing dip that people will ask you about endlessly.
The veggies and dip tray is the thing I tend to hover around at big parties. This is partly so I don’t hover around the loaded potato skins tray but also because I really like veggies and dip. Even the super gross pre-made-full-of-chemicals-and-fat dip. So it is extra nice to be able to enjoy this dip knowing it is full of good stuff.
One Year Ago: Somen Noodle Soup with Spring Vegetables and Baked Tofu
Two Years Ago: Honey Roasted Pear Salad
Three Years Ago: Tom Yum Soup with Mushrooms and Tofu
Dana Treat Original
Makes about 2 cups
Silken tofu is not usually refrigerated. It is in shelf stable packaging and can usually be found on the Asian food aisle. It comes in bricks that weigh about 12 ounces but you will not use the whole thing. I like this dip with quite a lot of heat but if you want less, add just 1 tablespoon of wasabi paste.
1 10-ounce bag frozen shelled edamame
8 ounces silken tofu
2 tbsp. honey
2 tbsp. wasabi paste
1 tsp. salt
Juice of 1 lime
2 tbsp. olive oil
Bring a medium pot of water to a boil. Add a pinch of salt and then pour in the edamame. Cook for 3 minutes, drain and cool.
Put the edamame in the bowl of a food processor fitted with the steel blade. Add the tofu, honey, wasabi paste, salt, and lime juice. Purée the mixture, stopping several times to scrape down the sides of the bowl, until it is more or less uniform. It might still be a bit chunky. With the machine running, pour in the olive oil. You might use more or less than 2 tablespoons depending on how loose you want the dip to be. Taste for seasoning and add more honey, salt, or wasabi to your liking.
Serve with crudité and/or pita chips.