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© Meredith Corporation. All rights reserved. Used with permission.
(2 1/2 cups dip, 40 endive leaves)
Thinly slice green onions, keeping green and white parts separate; set aside. Cook edamame according to package directions, except omit salt. Drain; rinse with cold water. Drain again.
In food processor, combine white parts of green onions, cooked edamame, parsley, water, lemon juice, lemongrass (or lemon zest), oil, garlic, ginger, salt and, if using, crushed red pepper. Cover and process until nearly smooth. Stir in green onion whites. Serve with endive leaves (and/or vegetable dippers).