Snack: Spicy Edamame Dip

Recipe by Trisha Yearwood For a fresh and spicy take on the usual dip, Trisha Yearwood uses healthy edamame to make this protein-packed snack.

Ingredients

4 clove garlic
8 c. water
16 oz. shelled edamame
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 c. olive oil
1/4 c. lime juice
1/4 c. chopped fresh cilantro
Pita chips

Instructions

In 10-inch skillet on medium, roast garlic 15 minutes, or until light brown, turning frequently. Remove from heat; cool, then slip off peel. Set aside. In 4-quart saucepan, heat water to boiling on high. Add shelled edamame; return to boil. Boil 5 minutes. Reserve 3/4 cups cooking water; drain edamame. Let cool. Place garlic in food processor; coarsely chop.
Add edamame, salt, cayenne pepper, and ground cumin. Process, gradually adding reserved cooking water (you may not need all of it), until smooth.
Add olive oil, lime juice, and chopped fresh cilantro. Pulse to combine. Refrigerate until cold. Serve with pita chips.

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