Goat Cheese-Edamame Dip with Spiced Pepitas
Recipe from Food & Wine

Canned chipotles in adobo sauce, sold at Latin markets and many supermarkets, give this clever, creamy dip an enticing heat, and smokiness. The spiced pepitas (roasted and salted pumpkin seeds) scattered over the dip are addictive and great as a snack on their own.


Goat Cheese-Edamame Dip with Spiced Pepitas
Lucy Schaeffer

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Servings: Makes 4 cups
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Appetizers, Cheese Appetizers, Edamame, Goat Cheese Appetizers
 
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Ingredients
DIP
  • 1 1/2  pounds
    shelled edamame
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  • 1  cup
    sour cream
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  • 5  ounces
    fresh goat cheese, crumbled
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  • 3 
    chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
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  • 1/4  cup
    fresh lemon juice
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  • 1 
    small garlic clove, chopped
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  • 2  teaspoons
    kosher salt
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  • 1  tablespoon
    chopped oregano
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PEPITAS
  • 1/2  cup
    raw pumpkin seeds
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  • 1  teaspoon
    extra-virgin olive oil
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground coriander
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  • 1/4  teaspoon
    crushed red pepper
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  • 1  teaspoon
    finely grated lemon zest
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  • 1  teaspoon
    chopped oregano
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Directions
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.

MAKE AHEAD
The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving. The spiced pepitas can be kept in an airtight container for up to 3 days.

SERVE WITH
Pita crisps.
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Related Recipe
Edamame Succotash
Edamame Succotash

Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you're using frozen edamame, make it according to package directions, omitting any salt. Drain well.

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