Best 6 Roasted Garlic And Edamame Dip Recipes

EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

ROASTED GARLIC EDAMAME DIP

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.

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
• Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
• Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

PEA DIP WITH PARMESAN

Steps:

• Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
• Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

ROASTED EDAMAME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
• Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

SIMPLE ROASTED EDAMAME

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
• Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.