You are here

Edamame Dip with Feta Cheese

+ enlarge

Headed to a holiday get-together or hosting your own? Why not contribute a healthy, but delicious appetizer to the mix? This dip looks pretty, tastes great, is easy to prepare, and SURPRISE! It’s not awful for you. It’s in my regular rotation of items to bring to parties, and I’ve found that all but the staunchest I-like-cheese-on-top-of-my-meat-and-potatoes people likes it. Seriously.

Edamame Dip with Feta Cheese

2 cups frozen shelled edamame
4 cloves of garlic, peeled
1/2 cup crumbled feta cheese (again, I urge you to buy the block and crumble it yourself—tastes worlds better (cheaper too)!)
2 1/2 teaspoons lemon juice
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Bring a large saucepan of water to a boil. Add edamame and garlic and return to a boil. Reduce the heat and simmer until the edamame is tender, about five minutes. Drain, reserving 1/2 cup cooking liquid.

Place edamame, garlic, 1/4 cup cooking liquid, feta, lemon juice, oil, a pinch or two of salt and a few cranks of pepper in the bowl of a food processor. Puree, scraping down the sides as needed, until the mixture is completely smooth. Taste and adjust the seasonings as necessary – remember, feta is salty, so don’t add too much salt before you whirl it up and give it a taste.

Transfer to a serving bowl or storage container and let stand for thirty minutes at room temperature to allow the flavors to marry. Thin with additional coking liquid if desired. Serve at room temperature.

This makes 1 and 3/4 cup of dip. It’s great with store-bought pita chips and/or crudites.


Loading comments...