Roasted Garlic Edamame Dip

Patrick Johnson


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


★★★★★ 1 vote

5 Min
45 Min
Stove Top


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  • 1 large
    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.

Printable Recipe Card

About Roasted Garlic Edamame Dip

Course/Dish: Dips, Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Garlic, #edamame

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