Roast Garlic and Edamame Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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