Using healthy edamame gives an Asian flavour to this spread. I use baked dumpling skins for some crunch with the creamy filling. Dumpling skins also work for any kind of spread or even little quiche-like tartlets.

2 cups frozen edamame, defrosted

1/2 cup white miso

1/2 cup mayonnaise

1/4 cup sour cream, optional

1 teaspoon Asian chili sauce or more to taste

Salt and freshly ground pepper

24 dumpling skins

1 tablespoon vegetable oil

Preheat oven to 350 F.

Combine edamame, miso, mayonnaise and chili sauce in a food processor and pulse until well combined but still has a touch of texture to it. If the spread is too thick, thin with a little sour cream. Season with salt and pepper to taste.

Brush both sides of dumpling skins with oil and push in mini-muffin tins to make flower-shaped cups. Bake for 5 to 7 minutes or until golden at the edges and completely crisp. Let cool and fill with edamame spread just before serving. Makes 24.