Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living May 2009

Gallery

Credit: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe Summary test

prep:
15 mins
bake:
30 mins
cool:
5 mins
total:
50 mins
Yield:
Makes about 2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • *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.

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

  • 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.

Advertisement