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2 cups shelled frozen Edamame, thawed, steamed and drained
¼ cup fresh mint leaves, optional
¼ cup fresh parsley or cilantro
¼ teaspoon sea salt & white pepper
½ teaspoon garlic powder
¼ to ½ cup extra virgin olive oil
20 smokehouse rice crackers
¼ cup bacon bits
¼ cup finely grated white cheddar cheese
Prepare Edamame as per directions on frozen package. In food processor
fitted with steel blade, add Edamame, mint, parsley, garlic, salt & pepper.
Pulse a few times to blend. Slowly add olive oil and process until
creamy and blended. Using a small ice cream scoop, position Edamame
on rice cracker. Garnish with bacon bits and grated white cheddar.
Use microplane to shave cheese.
Yield: 20 or more mini appetizers
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