Edamame Dip With Pita Chips Food

EASY EDAMAME DIP

Steps:

• Add the frozen edamame to a pot with boiling water. Cook until tender, about 5 minutes. Drain, but save about 1/2 cup of the cooking water.
• Add the cooked edamame to a food processor with the olive oil, garlic cloves, and lemon juice. Process the mixture, slowing adding in a bit of the reserved cooking water until the dip reaches its desired thickness (I used about 1/4 cup of the water). Then add in the basil or cilantro (if using) along with some salt and pepper to taste. Continue to process until the mixture is smooth. Transfer to a serving bowl and serve with pita chips, crackers, and/or fresh vegetables.

EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

TEX-MEX BEAN DIP

Steps:

• Set aside 1 tablespoon chopped green onions for garnish. In fondue pot or chaffing dish, combine the beans, sour cream, cream cheese, shredded cheeses, chilies, taco seasoning and remaining green onions.
• Heat and stir until cheese is melted. Garnish with reserved onions. Serve warm with tortilla chips.
• Note: I put all ingredients into a microwaveable dish, cook until melted/combined. I then put it into a mini crock pot to keep warm.

EDAMAME HUMMUS WITH PITA CRISPS

Steps:

• Preheat oven to 350°F.
• Arrange pita halves in a single layer on oven rack.
• Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
• Break each pita in half into about 6 chips each.
• Prepare edamame according to package directions, omitting salt.
• Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
• Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
• Spoon the hummus into a serving bowl.
• Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
• Serve with pita crisps.

EDAMAME DIP (EDAMOLE)

Steps:

• Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

EDAMAME DIP WITH PITA CHIPS

Steps:

• Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
• Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
• Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.