Lily Pad Dip

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.


  • 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


  • 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.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.