- 1 1/2 pounds shelled edamame
- 1 cup sour cream
- 5 ounces fresh goat cheese, crumbled
- 3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
- 1/4 cup fresh lemon juice
- 1 small garlic clove, chopped
- 2 teaspoons kosher salt
- 1 tablespoon chopped oregano
- 1/2 cup raw pumpkin seeds
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper
- 1 teaspoon finely grated lemon zest
- 1 teaspoon chopped oregano
- 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.
- 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.
- Serve the dip at room temperature, topped with the spiced pepitas.
The goat cheeseedamame 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.