EDAMAME, GOAT CHEESE & CHIPOTLE DIP WITH SPICED PEPITAS

Serve with pita chips and assorted veggies. Pictured here rainbow radishes, fennel, rainbow carrots, sugar snap peas, pita chips and cooked asparagus.

Serve with pita chips and assorted veggies. Pictured here rainbow radishes, fennel, rainbow carrots, sugar snap peas, pita chips and cooked asparagus.


Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness.

Pepitas (shelled pumpkin seeds) are roasted with exotic spices and scattered over the top of the dip. You will have more pepitas then you will use for the top, so here’s an added bonus: put them in a bowl and serve them as a nibble on the side.

I like to serve the dip with small plates and a spoon so guests can take what they want on their plates.

EDAMAME, GOAT CHEESE & CHIPOTLE DIP WITH SPICED PEPITAS

1 1/2 pounds shelled edamame, fresh or frozen
1 cup sour cream
5 ounces fresh goat cheese, crumbled
2 chipotles in adobo + adobo sauce from can, if desired
1/4 cup fresh lemon juice
1 small garlic clove, chopped
2 teaspoons kosher salt
1 tablespoon chopped oregano
Pita chips and chilled veggies for serving.

 PEPITAS
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
1 teaspoon finely grated lemon zest
1 teaspoon chopped oregano

 1. To 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.

2. 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. Taste and if you prefer more chipotle flavor, mix in 1 to 2 tablespoons of sauce from the can. Stir oregano and transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

To Make Ahead:  Dip may be refrigerated for 3 days. Stir well before using.

3. To make pepitas: Preheat the oven to 375°. 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.

To make ahead: Pepitas may be stored airtight for several days or frozen

4. To serve: Serve the dip at room temperature with pita chips and veggies. Top with the spiced pepitas.

Makes 4 cups dip.

Recipe adapted from Food & Wine Magazine

 

 

 

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