This partay-friendly chip-and-dip comes together super easily—keep shelled edamame in the freezer and a tub of tahini in the pantry and you can have this creamy, dreamy dish ready before you can say “togarashi.” Oh, in case you’re wondering, togarashi—which goes in both the dip and the chips—is a mildly spicy blend of several spices; if you can’t find it (look at Asian supermarkets), swap in chili flakes.
2 pitas
¼ cup olive oil
1 teaspoon togarashi
½ teaspoon fine sea salt, plus more for seasoning
12 ounces frozen shelled edamame
⅓ cup pure tahini paste
¼ cup olive oil
¼ cup freshly squeezed lemon juice
2 cloves garlic, smashed
1 teaspoon kosher salt, plus more to taste
Togarashi (or chili flakes), for garnish
Cheesy, salty, creamy.
Caesar dressing: It's not just for salads anymore.
Put this sauce on everything!!
Like Chrissy's famous banana bread in fried dough form!
