I was chatting with a friend yesterday about the genius of a big, one-pot meal for when you’re entertaining. You know, something you can make ahead and then just let simmer until your guests arrive… Something like, say, a big pot of gumbo or boeuf bourguignon. Sadly, the hearty “one-pot” isn’t exactly suited for a Texas summer. It is a decidedly cozy, winter-centric enterprise. So my friend and I sat there noshing on a bowl of insanely good edamame dip while pondering the summer entertaining equivalent.
We came up empty.
But then later that night, still in a reverie over the aforementioned dip, it struck me. The dip is “the one-pot”. It’s hearty, tasty, substantial. It can be made ahead and requires no blazing hot oven or stove top. Oh and it’s a pretty, summery shade of green. Throw in a chunk of crusty bread, a big cluster of grapes, some rosemary cashews, a wedge of good cheese, and a few bottles of wine, and you’re all set. Problem solved. I love it when that happens.
I’ve got the full recipe for you after the jump…
My lovely cousin Erin turned me on to the edamame dip, which we quickly coined “magic dip”, a few years ago. It’s since become a staple…year round.
“Magic Dip” adapted from the May 2009 Gourmet (RIP):
- 1 cup shelled shelled fresh or frozen edamame
- 1/4 cup olive oil
- 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
- 3 tablespoons grated Parmesan
- 1/2 teaspoon fresh lemon juice
- Sea salt and pepper to taste
Cook edamame in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
Purée edamame and remaining ingredients in food processor or blender until smooth. Try not to eat the entire bowl. (Good luck.)