When we think of how to create a game-changing menu for our Super Bowl party, one of the first things that has got to be put on the sidelines is powder-mix dip from the supermarket. Not that pre-packaged mixes weren’t great in our college days as an easy Super Bowl (or anytime) snack, but nowadays, we can take a few extra steps to put something a little more refined–not to mention slightly healthier– on the table, even if it’s for the great American game day.
“I always like having a couple of healthy alternatives to the usual Super Bowl fare. Edamame dip is a great spin-off on the traditional bean dip, which is delicious, but loaded with cheese and sour cream,” says Angela Stowell, partner and CFO of Ethan Stowell Restaurants. “Edamame dip is a big hit, even with the kids, and can be served with veggies, pita chips or tortilla chips.”
It takes little more effort than the aforementioned powdered dips, and the crowd is sure to go wild.
1/3 cup loosely packed Italian parsley leaves
1 garlic clove, peeled
1 bag frozen edamame, cooked and shelled
1 tablespoons tahini
Fresh lemon juice to taste (start with 2 tablespoons)
¼ cup water
½ teaspoon ground cumin
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Using a food processor, chop the parsley for five seconds. Remove and reserve. With machine running, drop garlic through feed tube. Process until finely chopped, about five seconds. Add edamame, tahini, lemon juice, water, cumin and reserved parsley to work bowl; process until smooth, 1½ to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine running, add the olive oil in a steady stream and process until the mixture is smooth and creamy. Taste and season with kosher salt and freshly ground pepper.
Looking for more dip recipes to add to your Super Bowl menu? Click through our slideshow above for some yummy dip recipes!