Cannellini Bean and Edamame Dip with Tarragon
Appears in Cook's Illustrated May/June 2012
WHY THIS RECIPE WORKS
The secret behind a bean dip that was creamy and complex tasting was to pair a starchy bean with a lighter legume or vegetable. By using a combination, we avoided the pastiness of dips that used only beans. To further freshen the dips, we a...