Amazing! I made this dip for my family on Christmas day. I like that it holds in the fridge for a long period of time, so it's the perfect snack if you love chips and dip as I do. It's not only healthy, but it's delicious.
Roast Garlic and Edamame Dip
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)
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Amount per serving
- Calories: 54
- Fat: 2g
- Saturated fat: 0.0g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.0g
- Protein: 3g
- Carbohydrate: 5g
- Fiber: 2g
- Cholesterol: 1mg
- Iron: 1mg
- Sodium: 50mg
- Calcium: 28mg
- 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
- 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.
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Roast Garlic and Edamame Dip Recipe at a Glance
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