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edamame sour cream goat cheese chiles adobo sauce lemon juice garlic kosher salt oregano pumpkin seeds extra-virgin olive oil salt ground coriander red pepper lemon zest oregano bread round
Viewed: 60 - Published at: 7 years agoIngredients
- DIP
- 1 1/2 lbs shelled edamame
- 1 cup sour cream
- 5 ounces fresh goat cheese, crumbled
- 3 chipotle chiles in adobo, chopped, plus
- 2 tablespoons 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 flakes
- 1 teaspoon finely grated lemon zest
- 1 teaspoon chopped oregano
- pita bread round
Method
- 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 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.
- MAKE THE PEPITAS:
- Preheat the oven to 375°F.
- On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
- Bake for 7 minutes, until the seeds begin to brown.
- Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
- Serve the dip at room temperature, topped with the spiced pepitas.
- MAKE AHEAD:
- The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
- The spiced pepitas can be kept in an airtight container for up to 3 days.
- Serve with Pita Crisps.
