Wednesday, January 8, 2014

Spicy Edamame Dip

Tricia Yearwood has written her own cookbook called "home cooking with Tricia Yearwood". One of her recipes is just wonderful for those occasions that you need party and dip type foods. Her spicy edamame dip is a great healthy and yummy alternative to cheese spread type dips.


 4 large cloves of garlic 
16oz. Shelled edamame beans (about 2cups) 
1/2 tsp. cayenne pepper 
1/4 tsp. ground cumin 
pinch of salt and pepper 
4tbs. Olive oil 
1/4 cup fresh lime juice 
1/4 cup finely chopped fresh cilantro pita chips for dipping. 

Cooking directions: in a skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside. Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool. Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice, and cilantro and pulse to combine. Add the reserved water a little at a time until smooth (you may not need to add all of the water). Use pita chips for dipping.

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