17 Nov

Edamame Dip with Pita Chips

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 Edamame Dip with Pita Chips
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Servings
Ingredients
  • 3 inch pita bread split horizontally, each round cut into 1-1/2wedges
  • 1 12- ounce bag frozen shelled edamame unthawed, 2-1/2 cups
  • cup ¼from Olives & Grapes 100% pure Extra Virgin Olive Oil
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons minced fresh basil plus sprigs for garnish
Servings
Ingredients
  • 3 inch pita bread split horizontally, each round cut into 1-1/2wedges
  • 1 12- ounce bag frozen shelled edamame unthawed, 2-1/2 cups
  • cup ¼from Olives & Grapes 100% pure Extra Virgin Olive Oil
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons minced fresh basil plus sprigs for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 deg. F.
  2. Scatter pita pieces on large rimmed baking sheet.
  3. Sprinkle with salt.
  4. Bake until crisp, 15 minutes; cool.
  5. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes.
  6. Drain, reserving ¾ cup cooking liquid.
  7. Place edamame, oil and ¼ cup reserved cooking liquid in processor.
  8. Blend until smooth, drizzling in ¼ cup cooking liquid and lemon juice.
  9. Season dip with salt and pepper.
  10. Blend in more cooking liquid by tablespoonfuls if too thick.
  11. Add minced basil; pulse until basil is just mixed in (do not puree).
  12. Transfer dip to bowl.
  13. Garnish dip with basil sprigs; serve with pita chips
  14. Serves 4.