Edamame Dip Servings: 12 Ingredients - 2 cups small carrots - 3 stalks celery - 1 cucumber - 1 red pepper - baked pita chips - for dipping - 10 ounces frozen edamame - shelled - 1 tablespoon garlic -chopped - 3 tablespoons olive oil - 1/2 lime - juiced - 1 teaspoon sugar - salt and pepper to taste - 1/4 cup sour cream - 1/4 cup ranch dressing - 1/2 cup chicken stock	1

	Light, refreshing and healthy dip to go with fresh vegetables.   Directions Cut vegetables into 1/2 inch sticks approximately 2 1/2 inches long. Place them in a plastic bag in the refrigerator while preparing the dip. Cook edamame in 2 cups of boiling water with 1 teaspoon salt in a heavy saucepan. Drain in a colander and rinse under cold water until cool. In a small saucepan, heat oil. Add garlic and cook over low heat, stirring occassionally until the garlic is pale golden, approximately 3-5 minutes. Watch carefully so you don't burn it. Pureé the cooled edamame with the garlic oil in a food processor or blender. With the motor running, add 1/2 cup of chicken stock. Add the lime juice, sugar, pepper, sour cream, ranch dressing and salt. Pulse to the desired consistency. You may need to thin it with a little more chicken stock. Transfer dip to a serving bowl and serve with vegetables and baked pita chips.	2