Edamame and Spinach Dip


  • 1 cup shelled edamame
  • 1 cup spinach, well washed
  • ¼ cup olive oil
  • ¼ cup non-fat sour cream
  • Salt and black pepper to taste

Bring a large pot of salted water to a boil, add the edamame and cook until very tender about 15 minutes. For the last minute of cooking, add the spinach. Drain and plunge into a ice-water bath. Press out as much of the moisture as possible. Add the cooked edamame and spinach and the oil in a food processor. Combine on a low speed until incorporated. Pour into a bowl and let cool to room temperature. Stir in the sour cream and season to taste with the salt and pepper.