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Lemon-Garlic Edamame Dip

Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Prep time 8 mins
Cook time 35 mins

about 2 cups (serving size: 2 tbsp. dip)


  • 1 head garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 2 cups shelled edamame
  • 1 cup fresh parsley leaves
  • 2 tablespoons miso paste
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • Pita chips, crudités or both, for serving

Nutrition Information

  • calories 89
  • fat 8 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • sodium 157 mg

How to Make It

  1. Preheat oven to 400ºF. Cut top 1/2 inch off garlic head to expose cloves. Drizzle with 1 Tbsp. oil; wrap in foil. Roast until cloves are soft and golden, about 35 minutes. Unwrap and let cool.

  2. Bring a small pot of salted water to a simmer. Simmer edamame until tender, 3 to 5 minutes. Drain, spread on a plate and let cool. Squeeze garlic cloves out of their skin into a food processor. Add parsley, 1/4 to 1/2 tsp. pepper, miso, lemon zest, lemon juice and remaining olive oil and edamame to processor; puree until smooth. Serve with pita chips, crudités, or both.

Also appeared in: All You, December, 2014, Holiday Entertaining Special Issue;