Edamame Dip

16 ounces frozen shelled edamame 

3 green onions, white and green parts, roughly chopped

2 large garlic cloves, peeled

1-inch fresh ginger, peeled

1 Tbsp. + 1 tsp. rice vinegar

1 Tbsp. white miso 

1 Tbsp. tamari

1 tsp. toasted sesame oil

1/4 tsp. kosher salt

1/2 cup warm water

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For serving: 

Prepared vegetables for dipping, such as carrots, cucumber, snap peas, daikon

Rice crackers

Nori (roasted seaweed sheets)

1. In a medium microwave-safe bowl, place frozen edamame and 3 Tbsp. water. Microwave on high for about 5 minutes to defrost edamame. 
2. To the bowl of a food processor, add the hot edamame with the cooking water, and all the remaining ingredients except for the warm water. 
3. Pulse to begin to break down and combine the ingredients. Then, with the food processor running, begin slowly adding in the warm water until the dip reaches a smooth consistency. You might need to stop and scrape down the sides once or twice. Once smooth, allow the food processor to run for 1-2 minutes more, until dip reaches desired consistency. 
4. Transfer dip to an airtight container and refrigerate for 4 hours, or overnight, before serving. Serve with prepared vegetables such as carrots, cucumber, snap peas, and daikon and rice crackers for dipping. 
5. Store leftovers in an airtight container in the refrigerator for up to 5 days.