The BBC Good Food logo
Edamame & chilli dip with crudités

Edamame & chilli dip with crudités

By
Rating: 4 out of 5.5 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Party food doesn't have to be fattening. Dip in to this fresh, healthy snack as many times as you like

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal71
fat3g
saturates1g
carbs6g
sugars2g
fibre2g
protein6g
low insalt0.04g
Advertisement

Ingredients

Method

  • STEP 1

    Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.

Goes well with

Recipe from Good Food magazine, January 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.5 ratings

Sponsored content