roasted garlic edamame dip

★★★★★ 1
a recipe by
Patrick Johnson
Kingwood, TX

Good and good for you. Serve this delicious dip with sliced veggies or crackers.

★★★★★ 1
serves 16
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For roasted garlic edamame dip

  • 1 lg
    garlic head
  • 2 c
  • 1 pkg
    edamame, frozen, shelled
  • 1/2 tsp
    cumin, ground
  • 1/2 tsp
  • 1 Tbsp
    extra-virgin olive oil
  • 5 Tbsp
    lemon juice
  • 1/4 c
    sour cream, reduced fat
  • 3 Tbsp
  • 1 Tbsp
    cilantro, fresh chopped

How To Make roasted garlic edamame dip

  • 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.