Roasted Garlic Edamame Dip
If it is green…it is more than likely good for you! This tasty dip can also be used as a spread in place of mayo. Edamame is very popular with health-conscious people who want a low-fat, protein-rich snack. The garlic gives it just the right amount of flavor to accent for veggies; pizzaz to your plain ole sandwich; or alone as a healthy way to add natural protein.
1 garlic bulb
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups thawed and shelled edamame*
1/2 cup low fat ricotta cheese
1/4 cup chopped fresh basil
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
Prepare edamame according to package directions. Plunge into ice water to stop the cooking process; drain.
Add edamame to food processor and blend 30 seconds or until smooth, scrapping sides as needed.
Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
With processor running and lid in place, add 1/4 cup oil in a slow, steady stream, processing until smooth.
Stir in salt and pepper.
Serve with assorted fresh vegetables or add to sandwich platter for an optional spread.
Some “Dandy” Tips
Substitute edamame with lima beans in this recipe*
Use fresh edamame, but be sure to shell and cook first. Remember to stop the cooking process by plunging beans in ice water.
Amended from Southern Living