This dip packs a lot of flavor and can be adapted to suit any situation.

Ingredients

• Kosher salt
• 1 12 oz bag edamame, thawed
• 3/4 cup lite coconut milk
• 1 whole scallion, coarsely chopped
• 2 teaspoons grated peeled fresh ginger
• 1 tablespoon fresh lime juice
• 4 to 6 teaspoons Sriracha, plus more for serving
• Rice crackers, for dipping
• Snow peas, radishes, cucumber slices and carrot sticks, for dipping

Directions

• 1. Preheat Egg to 350ºF with platesetter and Dutch oven. Add enough water to fill Dutch oven and add a generous pinch of salt and bring to a boil. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.

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