Asian edamame dip

1/4 c. fresh lime juice

1 T. Thai green curry paste, or more or less to taste

Freshly ground pepper to taste

5 T. peanut, canola, or other neutral vegetable oil.

2 c. cooked, shelled edamame

¼ c. diced onion or shallot

1/2 c. tightly packed fresh cilantro leaves

1 tsp. minced garlic, or to taste

Place all ingredients except the oil into a food processor bowl. Process for 15 seconds, scrape down the sides, and process for another 15 seconds. With the motor running, drizzle in the oil and process until the mixture is smooth. Adjust the seasoning. Serve with chips or crackers (rice crackers are especially good) or as a filling for wontons. Keeps, refrigerated, for about a week.