For some unknown reason (except, perhaps, search engine optimization), the Food Network appears to be achieving more prominence in my cooking life. I recently blogged about my first at-home soba sauce attempt, based on a Rachel Ray recipe, and maybe because it just showed up early in Google results, I also made a Trisha Yearwood spicy edamame dip a month or two back.
The edamame dip is related to the soba dish in the sense that I had leftover frozen edamame after the soba attempt and I wanted to use it before too much time elapsed. And so to the internet I went.
I followed the recipe fairly loosely, in that I:
- substituted frozen for fresh edamame, and the leftovers were not quite 16 oz.
- used 1 tbsp. of lime juice instead of 4
- halved the cayenne simply because I ran out, so threw in some red chili flakes instead
- blended in 1/2 cup of the edamame cooking water instead of 3/4 cup
My general reaction to this dip is that it was a pretty good dip base, particularly for cool, green summer party dips, but I probably need to add more herbs and citrus juice to really bring out the flavors. It was slightly bland when I first made it, but I think more experiments could definitely make this better.