Goat Cheese-Edamame Dip with Spiced Pepitas
I was looking for hors d’oeuvres inspiration before heading to a recent happy hour and decided to comb through one of my large 3-ring recipe binders. I have two such binders, one titled “Starters-Enders” and the other “Middle.” In case it’s not obvious, the first is a collection of recipes (printed or torn) in plastic sleeves that are sorted in tabbed sections of “Apps,” “Soups,” “Salads” and “Baked/Bevs.” The latter is “Grains,” “Veggies,” “Fish” and “Meat.”
I landed on an recipe that I printed from Food & Wine on August 24, 2012. I have no idea whether this Goat Cheese-Edamame Dip with Spiced Pepitas was from that current issue or a past one but it piqued my interest and I decided to give it a try. A couple of tips off the bat, one is that this recipe made a large bowl of dip. It could be a bit awkward to cut the recipe in half but I might try. The best way to do that would be to base the proportions on a standard size bag of shelled edamame, rather than the 1 1/2 lbs the original recipe calls for. Also, I have learned from making my Edamame Miso Dip on repeat over the years, that it’s best to overcook your edamame when the plan is to puree them. The longer they cook, the smoother (less grainy) the final product. I have adjusted the cooking time in the recipe below. And finally, canned chipotles in adobe are hot. If you’re spice adverse they may not be your thing. But they are also intensely smokey, add a key element of flavor and are essential to this recipe. The spiced pepitas (pumpkin seeds) on the other hand, were a nice finishing touch and very flavorful on their own but didn’t do much to augment the final dip. I would say that you can take them or leave them depending on how much time you have and how fancy you feel!
Without further ado, I will share the recipe for Goat Cheese-Edamame with Spiced Pepitas and say goodbye for my annual summer break. Updating my recipe binders is just one of the summer projects that I look forward to completing while I have a little time away from Sly Rooster, testing new recipes is another. I need these exercises and this time to take a break from cooking with a purpose (you being my purpose) and spend time exploring new ideas. I promise to be back in September, recharged and fully loaded with some solid winners to share.
Until then, enjoy whatever it is that makes your summer special. See you soon!
Goat Cheese-Edamame Dip with Spiced Pepitas
Ingredients
- 1 1/2 lbs shelled edamame
- 1 c sour cream
- 5 oz goat cheese crumbled
- 3 chipotles in adobo, plus 2 Tbls adobo sauce from the can chopped
- 1/4 cup fresh lemon juice
- 1 small garlic clove chopped
- 2 tsp kosher salt
- 1 Tbls oregano chopped
- pita chips for serving
Spiced Pepitas, optional
- 1/2 c raw pumpkin seeds (pepitas)
- 1 tsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground coriander
- 1/4 tsp crushed red pepper
- 1 tsp finely grated lemon zest
- 1 tsp fresh oregano chopped
Instructions
- In a medium pot of boiling salted water, simmer the edamame until tender, about 10 minutes. Drain well and transfer to the bowl of 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 an hour or overnight. Bring to room temperature before serving with pita chips.
For the Spiced Pepitas, if using as a garnish
- Preheat the oven to 375F.
- On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for 5-7 minutes, until the seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
- Top the dip with the spiced pepitas before serving.