© Lucy Schaeffer
Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : Makes 4 cups

Canned chipotles in adobo sauce, sold at Latin markets and many supermarkets, give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas (roasted and salted pumpkin seeds) scattered over the dip are addictive and great as a snack on their own.   More Fast Hors d'Oeuvres  

How to Make It

Step 1    

In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to 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 1 hour or overnight.

Step 2    

Preheat the oven to 375°. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for 7 minutes, until the seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.

Step 3    

Serve the dip at room temperature, topped with the spiced pepitas.

Make Ahead

The goat cheese–edamame dip can be refrigerated overnight; bring to room temperature before serving. The spiced pepitas can be kept in an airtight container for up to 3 days.

Serve With

Pita crisps.

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