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)
Recipe from Health

Nutritional Information

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

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. 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. 2. Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roast Garlic and Edamame Dip Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy