Wednesday, December 19, 2012

Edamame Feta Dip

Edamame is such a tasty treat! I love to purchase edamame in the shell, sit in front of the television, and pull the beans out of the shell with my teeth. They are good cold or hot, in a salad, or served as a side dish. I recently attended an event with Pete's multisport team and someone made an edamame, feta, and quinoa dip. It was something different, but was healthy and different than a boring crudite or unhealthy cheesy dip.

We were invited to a friend's home for a playdate with the kids and to watch a Packers Game. I decided to recreate something similar. Since edamame is green, it was the perfect appetizer for the Packers; if only the feta cheese was gold!

Edamame Feta Dip
Adapted from Cooking Light Community

- 2 cups frozen shelled edamame (fresh soybeans)
- 3 cloves garlic, peeled (not chopped or minced, leave whole)
- 1/2 cup crumbled feta cheese
- 2.5 TBS fresh lemon juice
- 2 TBS extra-virgin olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Bring a large saucepan of lightly salted water to a boil. Add edamame and garlic; return to a boil. Reduce heat to medium-low and simmer until edamame are tender, about 5 minutes. Drain, reserving 1/2 cup cooking liquid.

Place the edamame, garlic, 1/4 cup of the cooking liquid, lemon juice, oil, salt and pepper in a food processor or blender. Puree, scraping down the sides as needed, until completely smooth. Transfer to a serving bowl. Top with feta cheese.

If you'd prefer, you can blend or process the feta cheese in with the edamame, but I wanted to make sure my dish was green!

Great served with pita or bagel chips or tortilla chips.

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