This clever, creamy dip from recipe developer Rachel Soszynski looks like guacamole; however, it gets its pale green color not from the avocados but from protein-and-fiber-rich soybeans, a.k.a. edamame. Sour cream and goat cheese make it luxurious, while canned chipotles in adobo sauce add heat and smokiness. The spiced pepitas (roasted and salted pumpkin seeds) scattered on top of the dip are great as a snack on their own.
Ingredients
DIP
1 1/2 pounds shelled edamame
1 cup sour cream
5 ounces fresh goat cheese, crumbled
3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
1/4 cup fresh lemon juice
1 small garlic clove, chopped
2 teaspoons kosher salt
1 tablespoon chopped oregano
PEPITAS
1/2 cup raw pumpkin seeds
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
1 teaspoon chopped oregano
Makes 4 cups : Total: 40 min plus 1 hr chilling
1. Make the dip In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt to the processor and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
2. Make the pepitas Preheat the oven to 375°. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for about 7 minutes, until the pumpkin seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
3. Serve the dip at room temperature, topped with the pepitas. MAKE A HEAD The dip can be refrigerated overnight; bring to room temperature before serving. The pepitas can kept in an airtight container at room temperature for up to 3 days. SERVE WITH Pita crisps.
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