Edamame Dip

I know… Edamame dip sounds a little bit odd. I thought the same thing when I first saw it on the menu of a restaurant across the street from campus, but then I tried it and it was surprisingly good. It’s packed with protein and if you use part-skim ricotta, or even greek yogurt, you can make it a bit healthier than it already is.

Ingredients:

  • bag of frozen, shelled edamame, defrosted
  • head of garlic
  • ricotta cheese
  • basil
  • lemon juice
  • salt
  • olive oil
  • pretzel chips, vegetables, crackers, etc. for dipping

First, roast the garlic. I did this by slicing off the top of the head of garlic, drizzling it with olive oil, wrapping it in foil, and roasting it in a 425 degree oven for about 30 minutes. When it is done, squeeze the garlic out of the skins. While the garlic is roasting, make sure your edamame is defrosted.  Put it into the food processor with a scoop of ricotta cheese, six or so leaves of chopped basil, the juice of half a lemon, garlic, and a little bit of salt.

Pulse until it is all blended together, then add olive oil and process until you get it to the consistency you like. I left mine a little thick so it’s more like a spread, but feel free to add more olive oil.

Pretzel chips are my favorite, so that’s what I served with my edamame dip, however sliced veggies or another type of cracker would be good too. It’s a perfect snack or even a light lunch. Use any leftovers as a yummy spread on a sandwich!

This recipe is the simpler version of the Roasted Garlic Edamame Spread at myrecipes.com!

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