Recipes // Breakfast // Goat Cheese Edamame Dip

Goat Cheese Edamame Dip

  • 1 ½ lbs shelled edamame
  • 1 cup sour cream
  • 5 ounces fresh goat cheese, crumbled
  • 3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
  • ¼ cup fresh lemon juice
  • 1 small garlic clove, chopped
  • 2 teaspoons kosher salt
  • 1 tablespoon chopped oregano
  • ½  cup raw pumpkin seeds
  • 1 teaspoon
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon chopped oregano 
  1. 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.
  2. MAKE THE PEPITAS:Preheat the oven to 375 degrees. 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.
  3. Serve the dip at room temperature, topped with the spiced pepitas.
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