Edamame Dip with Crudites

Preparation Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip. Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool. Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes. Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro. Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping. 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.Per serving 158 calories, 10g fat (1g saturated), 0mg cholesterol, 621mg sodium, 11g carbohydrate, 4g fiber, 7g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data

Preparation Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip. Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool. Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes. Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro. Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping. 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.Per serving 158 calories, 10g fat (1g saturated), 0mg cholesterol, 621mg sodium, 11g carbohydrate, 4g fiber, 7g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data