Cannellini Bean and Edamame Dip with Tarragon

Name: Cannellini Bean and Edamame Dip with Tarragon
Yield: Serves 8 (Makes about 2 cups)
Ingredients: 1 small, garlic clove, minced; 1/2 teaspoon, grated lemon zest plus 2 tablespoons juice; 1 cup, frozen edamame, thawed and patted dry; 1 (15-ounce) can, cannellini beans, 2 tablespoons liquid reserved, beans rinsed; 1 , scallion, white and light-green parts cut into 1/2-inch pieces, green part sliced thin on bias; 1/4 cup, fresh tarragon; 3/4 teaspoon, table salt; Pinch, cayenne pepper; 1/3 cup plain, Greek-style yogurt; , extra-virgin olive oil, for drizzling

3 comments

Appears in Cook's Illustrated May/June 2012

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

SERVES8 (Makes about 2 cups)

TIME30 minutes, plus 30 minutes resting

Cannellini Bean and Edamame Dip with Tarragon

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...

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