Along with the Puppy Chow, this Cake Batter Dip was another snack Carson and I made for the Bachelorette finale and it was SO GOOD! My friend Katherine had made it a week or so ago and told me how good it was, so we decided to make it too. Here’s how!
- box of Funfetti cake mix (or any other flavor)
- a tub of Cool Whip
- three individual cups of plain yogurt
- Nilla Wafers for dipping
All you have to do is stir together the cake mix, the Cool Whip, and the yogurt and it’s ready to eat! So simple! Ours was about the consistency of canned icing, but you could alter the amount of Cool Whip and yogurt if you want it to be a little thicker or thinner. Eat it on Nilla Wafers or animal crackers or whatever else you would like. It’s delicious! And it isn’t too sweet, so you can eat lots of it 🙂 Make sure to keep it in the refrigerator though.
Next time I want to try it with a Devil’s Food cake mix and Carson thought brownie mix would probably be good too. Yum! Katherine had a good idea and made hers with greek yogurt. Getting protein from something that tastes like cake batter? Works for me!
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.
- bag of frozen, shelled edamame, defrosted
- head of garlic
- ricotta cheese
- lemon juice
- 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!