ROASTED GARLIC EDAMAME DIP

Roasted Garlic Edamame Dip image

Provided by Patrick Johnson @pwjohnso

Categories Dips

Number Of Ingredients 10

1 large garlic head
2 cup(s) water
1 package(s) edamame, frozen, shelled
1/2 teaspoon(s) cumin, ground
1/2 teaspoon(s) salt
1 tablespoon(s) extra-virgin olive oil
5 tablespoon(s) lemon juice
1/4 cup(s) sour cream, reduced fat
3 tablespoon(s) water
1 tablespoon(s) cilantro, fresh chopped

Steps:

Cut about 1/4 inch off the top of the garlic head, so the cloves are slightly exposed, but don't peel the garlic. Wrap the head loosely in foil, and place in a preheated 400° oven for 45 minutes or until garlic is very soft and golden. Let cool; then squeeze the garlic cloves out of the paperlike peel.
Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.
Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth. Garnish mixture with the chopped cilantro and serve.