3chipotles in adobo, plus 2 Tbls adobo sauce from the canchopped
1/4cupfresh lemon juice
1small garlic clovechopped
2tspkosher salt
1Tblsoreganochopped
pita chipsfor serving
Spiced Pepitas, optional
1/2craw pumpkin seeds (pepitas)
1 tspolive oil
1/2tspkosher salt
1/4tspground coriander
1/4tspcrushed red pepper
1tspfinely grated lemon zest
1 tspfresh oreganochopped
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.