GOAT CHEEESE & EDAMAMAE DIP WITH SPICED PEPITAS
Steps:
- 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 to the food processor and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour or overnight. 2. Make the pepitas. preheat the oven to 375 degrees. On rimed baking sheet, toss the pumpkin seeds with olive oil, salt, coriander and crushed red pepper. Bake for about 7 minutes, until the pumpkin seeds begin to brown. Transfer the pepitas to a bowl and toss with lemon zest and oregano. (this dip can be refrigerated for up to 3 days)
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