Roasted Garlic-Edamame Spread

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

This is delicious on toasted crostini and topped with fresh basil. It also works well as a sandwich spread and can be made up to three days ahead.

Yield: Makes about 2 1/2 cups
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 30 Minutes
Cool: 5 Minutes


Ingredients

  • 1 garlic bulb
  • 1 tablespoon olive oil
  • 2 cups fully cooked, shelled edamame (green soybeans)*
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Assorted fresh vegetables

Preparation

  1. 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.
  2. 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.
  3. 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.
  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.
  5. Note: For testing purposes only, we used Marjon Shelled Fully Cooked Edamame.
  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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