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Posted by Jennifer (the RD) on February 1, 2013

I don’t usually freeze anything, but this recipe held up pretty good in the freezer when I couldn’t eat it all.


  • 1 1/2 cups frozen shelled edamame, boiled in salted water for about 4-5 minutes
  • 1 TB olive oil
  • 2 TB Thai sweet chile sauce
  • 1 tsp. finely minced garlic

Put all ingredients in a cuisinart or blender and blend together until it resembles the consistency of chunky peanut butter.  If  you feel it needs to be less stiff, you can a littlge water.   Spread on crackers and enjoy!

♥ ♥

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