Roast Garlic and Edamame Dip

recipe
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.

Yield:

Makes 16 servings (serving size: 2 tablespoons)

Nutritional 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

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

Preparation

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.

Note:

Marge Perry,

March 2007
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