Serve with vegetable crudite, crackers, alongside tuna, or on top of grilled salmon.
- Cook & Prep: 20 m
- Serving: 10
Make the Dip
Combine edamame and garlic in a small saucepan; cover with water to two inches above edamame. Bring to a boil; cook two minutes or until edamame is tender. Remove from heat; drain well.
Combine edamame, garlic, basil, pine nuts, and Tofutti sour cream in a food processor; pulse 10 times or until coarsely ground. Add a quarter cup water and remaining ingredients; process until almost smooth.
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