Edamame Dip Recipe

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Light, refreshing and healthy dip to go with fresh vegetables.
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  • 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
Container: medium saucepan, small saucepan, blender, food processor, serving bowl
  • 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.
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