Name: Edamame Dip with Crudites
Cook time: 30 min
Total time: 30 min
Ingredients: 4 large carrots; 3 celery ribs, strings removed with a vegetable peeler; 1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored; 1 bunch radishes; 1 lb fresh or frozen shelled edamame (soybeans; 3 cups); 2 1/2 teaspoons salt; 1 tablespoon chopped garlic; 5 tablespoons extra-virgin olive oil; 1 tablespoon fresh lime juice; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/4 cup chopped fresh cilantro

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Edamame Dip with CruditesMatthew Hranek

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

Cooks' notes:

•Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. (Ice bath is not necessary if cutting vegetables ahead.)
•Dip, without cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in cilantro before serving.

Recipe notes

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