In November John and I were sitting in the doctor's office waiting to find out why I felt so cruddy. Shortly we found out that I had walking pneumonia...thanks kids! ;)
While waiting we came across an interesting recipe for an edamame dip in Country Living magazine. John took a picture of it with his smart phone and we soon forgot about it. When we were planning the holiday shindig with my bff, LL, I remembered it!
I whipped it up and put it out during the party. It was a hit! Within a week of the party, I had already had two of my friends request the recipe. So, here it is! Best part, it's vegetarian and kind of healthy (minus the delicious cheese spread).
- 2 cups frozen, shelled Edamame
- 3/4 cup fresh cilantro leaves
- 1/2 cup Garlic-Herb cheese spread (Boursin)
- 1/2 cup light sour cream
- 3 Tablespoons Tahini paste
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- 1 clove garlic, smashed
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- Boil edamame according to package directions (stovetop or microwave); drain.
- Combine all ingredients in food processor. Add more sour cream, olive oil, or water if too thick.
- Transfer to bowl and chill in refrigerator.
- Serve with sesame crackers and/or fresh vegetables!