Prep 20 mins
Cook 20 mins
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 Seasoned Party Pitas, or Parmesan Pita Chips, or Sesame-Herb Pita Crisps - just a slight hint!!
- 1 1⁄2 lbs shelled edamame
- 1 cup sour cream
- 5 ounces fresh goat cheese, crumbled
- 3 chipotle chiles in adobo, chopped, plus
- 2 tablespoons adobo sauce, from the can
- 1⁄4 cup fresh lemon juice
- 1 small garlic clove, chopped
- 2 teaspoons kosher salt
- 1 tablespoon chopped oregano
- 1⁄2 cup raw pumpkin seeds
- 1 teaspoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon finely grated lemon zest
- 1 teaspoon chopped oregano
- pita bread round
- 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.