Edamame Dip with Pita Chips
Ingredients
  • 3inch pita breadsplit horizontally, each round cut into 1-1/2wedges
  • 1 12-ounce bag frozen shelled edamameunthawed, 2-1/2 cups
  • cup ¼from Olives & Grapes 100% pure Extra Virgin Olive Oil
  • 2teaspoons fresh lemon juice
  • 3tablespoons minced fresh basil plus sprigs for garnish
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.