Edamame Dip with Pita Chips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges |
1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed |
1/4 cup olive oil |
2 teaspoons fresh lemon juice |
3 tablespoons minced fresh basil plus sprigs for garnish |
Directions:
1. Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
2. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
3. Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.
4. Per serving: 276.5 kcal calories, 60.5 % calories from fat, 18.6 g fat, 2.0 g saturated fat, 0 mg cholesterol, 19.1 g carbohydrates, 5.7 g dietary fiber, 2.3 g total sugars, 13.4 g net carbohydrates, 10.8 g protein Nutritional analysis provided by Bon Appétit
|
|