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Prep Time
15 Mins
Bake Time
30 Mins
Cool Time
5 Mins
Yield
Makes about 2 1/2 cups
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

How to Make It

Step 1

Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.

Step 2

Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.

Step 3

With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

Step 4

*2 cups uncooked, frozen, shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.

Step 5

Note: For testing purposes only, we used Marjon Shelled Fully Cooked Edamame.

Step 6

Roasted Garlic-Lima Bean Spread: Substitute 2 cups frozen lima beans for edamame. Prepare lima beans according to package directions. Proceed with recipe as directed.

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