Goat Cheese--Edamame Dip With Spiced Pepitas

Total Time
40mins
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!!

Ingredients Nutrition

Directions

  1. MAKE THE DIP:.
  2. In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
  3. Drain well and transfer to a food processor.
  4. 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.
  5. Stir in the oregano and transfer the dip to a serving bowl.
  6. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  7. MAKE THE PEPITAS:.
  8. Preheat the oven to 375°F.
  9. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
  10. Bake for 7 minutes, until the seeds begin to brown.
  11. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
  12. Serve the dip at room temperature, topped with the spiced pepitas.
  13. MAKE AHEAD:.
  14. The goat cheese–edamame dip can be refrigerated overnight; bring to room temperature before serving.
  15. The spiced pepitas can be kept in an airtight container for up to 3 days.
  16. Serve with Pita Crisps.