GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS
Thanksgiving 2008 is around the corner for our Thanksgiving Dinner for about 350 people, give or take a few. Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas scattered over the dip are addictive and great as a snack on their own. With Halloween around the corner - we can have pepitas, pepitas, and more pepitas!! This is fast/can be made-ahead/it is a staff favorite/& vegetarian. Cooling time is 1 hour. Recipe by Rachel Soszynski, from: Ultimate Thanksgiving Planner: Time Saving Tips - Food & Wine Magazine, November 2008 edition. Serve with any of my recipe #146950, or recipe #190801, or recipe #174467 - just a slight hint!!
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 cups
Number Of Ingredients 17
Steps:
- MAKE THE DIP:.
- In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
- Drain well and transfer to a food processor.
- Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
- Stir in the oregano and transfer the dip to a serving bowl.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- MAKE THE PEPITAS:.
- Preheat the oven to 375°F.
- On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
- Bake for 7 minutes, until the seeds begin to brown.
- Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
- Serve the dip at room temperature, topped with the spiced pepitas.
- MAKE AHEAD:.
- The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
- The spiced pepitas can be kept in an airtight container for up to 3 days.
- Serve with Pita Crisps.
Nutrition Facts : Calories 612.3, Fat 43.3, SaturatedFat 17.8, Cholesterol 53.3, Sodium 1404.8, Carbohydrate 27.2, Fiber 8.2, Sugar 1.6, Protein 35.9
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