Roasted Garlic Edamame Dip
1 largegarlic head
1 pkgedamame, frozen, shelled
1/2 tspcumin, ground
1 Tbspextra-virgin olive oil
5 Tbsplemon juice
1/4 csour cream, reduced fat
1 Tbspcilantro, fresh chopped
How to Make Roasted Garlic Edamame Dip
- 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.
- Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
- 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.