EDAMAME WALNUT DIP

1 cup fresh or frozen shelled edamame (soybeans)*
3/4 cup walnut halves or pieces
1/2 cup lightly packed parsley
1/4 cup plain non-fat yogurt
1 small clove garlic, pressed
1/4 tsp salt

If using frozen edamame, rinse under warm water until thawed.

Place edamame, walnuts, parsley, yogurt, garlic and salt in a food processor. Whirl until smooth.

You can store this dip, refrigerated in a covered container, for up to three days.

*Edamame are whole, large soybeans which are harvested when the soybeans are still green and sweet tasting. Edamame is high in protein and fiber and today it can be found in the freezer section of most grocery stores. It may also be available in specialty food stores like health food shops.

Makes 2 1/2 cups
Source: California Walnut Commission