roasted garlic edamame dip

(1 rating)
Recipe by
Patrick Johnson
Kingwood, TX

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

(1 rating)
yield 16 serving(s)
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For roasted garlic edamame dip

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