Edamame Dip

I really like edamame, so when I see that Alton Brown has an entire episode of "Good Eats" dedicated to it, I set the DVR to record. What a good idea that was! He made this dip that is so easy and so delicious! I had to search (and have someone else search too) for the miso, but it's in the refrigerated section by the tofu...at least at my local store. It comes in a big tub and you only need a tablespoon, but I guess that just means I have to make it again...or find another recipe that requires miso. Oh, and it calls for brown miso, but my package said red (brown wasn't an option). The miso is brown. Not sure how "red" got on the label!

• 12 ounces shelled, cooked, and cooled edamame
• 1/4 cup diced onion
• 1/2 cup tightly packed fresh cilantro or parsley leaves
• 1 large garlic clove, sliced
• 1/4 cup freshly squeezed lime or lemon juice
• 1 tablespoon brown miso
• 1 teaspoon kosher salt
• 1 teaspoon red chili paste
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons olive oil

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.