Lilly Pad Dip
Makes 2 1/2 cups

Named for its cheery green hue, this dip is always a hit at garden parties. Spinach, green onions and edamame lend color and fabulous flavor and texture. Cashews that have been soaked in water give the dip a beautifully creamy consistency.

Ingredients:

• 1/2 cup cashews
• 1 clove garlic
• 1 cup shelled edamame (thawed if frozen)
• 3 stalks green onions
• 2 tablespoons fresh lemon juice
• 1/3 cup water
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Several dashes fresh black pepper
• 4 cups spinach

Directions:

• Soak cashews in water for at least an hour.
• Drain cashews and discard water.
• Place garlic in food processor and pulse to chop.
• Add edamame, green onion, cashews, lemon juice, water, olive oil, lemon juice, salt, and black pepper.
• Puree until mostly smooth.
• Add spinach and puree again until smooth and well incorporated.
• Add splashes of water to thin, this dip will thicken as it chills.
• Taste for salt and seasoning.
• Store in a tightly sealed container and refrigerate until ready to use.