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Roast Garlic and Edamame Dip

Yield Makes 16 servings (serving size: 2 tablespoons)
Prep: 10 minutes; Cook: 50 minutes. Planning for a party? Make this flavorful dip a day or two in advance, and store it covered tightly in the fridge.

Ingredients

  • 1 small whole garlic head
  • 2 cups water
  • 1 (16-ounce) package frozen shelled edamame (about 2 1/2 cups)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 5 tablespoons lemon juice
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons water
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 54
  • fat 2 g
  • satfat 0.0 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 50 mg
  • calcium 28 mg

How to Make It

  1. Cut about 1/4 inch off the top of the garlic head, so the cloves are slightly exposed, but don't peel the garlic. Wrap the head loosely in foil, and place in a preheated 400° oven for 45 minutes or until garlic is very soft and golden. Let cool; then squeeze the garlic cloves out of the paperlike peel.

  2. Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.

  3. Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth. Garnish mixture with the chopped cilantro and serve.