GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS

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Goat Cheese--Edamame Dip With Spiced Pepitas image

Thanksgiving 2008 is around the corner for our Thanksgiving Dinner for about 350 people, give or take a few. Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas scattered over the dip are addictive and great as a snack on their own. With Halloween around the corner - we can have pepitas, pepitas, and more pepitas!! This is fast/can be made-ahead/it is a staff favorite/& vegetarian. Cooling time is 1 hour. Recipe by Rachel Soszynski, from: Ultimate Thanksgiving Planner: Time Saving Tips - Food & Wine Magazine, November 2008 edition. Serve with any of my recipe #146950, or recipe #190801, or recipe #174467 - just a slight hint!!

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 cups

Number Of Ingredients 17

1 1/2 lbs shelled edamame
1 cup sour cream
5 ounces fresh goat cheese, crumbled
3 chipotle chiles in adobo, chopped, plus
2 tablespoons adobo sauce, from the can
1/4 cup fresh lemon juice
1 small garlic clove, chopped
2 teaspoons kosher salt
1 tablespoon chopped oregano
1/2 cup raw pumpkin seeds
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 teaspoon finely grated lemon zest
1 teaspoon chopped oregano
pita bread round

Steps:

  • 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.
  • MAKE THE PEPITAS:.
  • Preheat the oven to 375°F.
  • 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.
  • 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.

Nutrition Facts : Calories 612.3, Fat 43.3, SaturatedFat 17.8, Cholesterol 53.3, Sodium 1404.8, Carbohydrate 27.2, Fiber 8.2, Sugar 1.6, Protein 35.9

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