For a Sunday (morning) treat, we enjoyed this dip made with edamame, roasted garlic, herb chevre, scallions, parsley and lemon juice. Red bell pepper, cucumber, and both toasted and untoasted baguette slices were used to enjoy the goodness.
2 cups shelled edemame, frozen
15 whole cloves garlic
5 oz Herbed Goat Chevre, at room temperature
1/4 cup, packed, italian parsley leaves
2 scallions, roughly chopped
1/4 cup of liquid from boiling the edamame (plus extra)
*2 tbsp heavy cream
juice from 1 large lemon (or a really juicy medium one)
kosher salt and black pepper
baguette, thinly sliced at an angle
red bell pepper slices
Preheat oven to 350 degrees. Place garlic on a piece of alluminum foil and drizzle with olive oil. Toss to coat. Wrap loosely in the alluminum foil and bake at 350 degrees for 50 minutes to 1 hour, or until the garlic is roasted. While the garlic roasts, roughly chop the scallions and parsley. Bring a large pot of water to a boil over high heat, then salt the water liberally. Once the water has returned to a boil, add the frozen edamame. Boil the edamame for 5-7 minutes until tender. Strain the edamame, reserving a cup of the liquid. Add the edamame, roasted garlic, parsley, scallions, lemon juice, and 1/4 cup of the reserved liquid to a food processor and process on high until the ingredients are smooth. Add the chevre and 2 tbsp heavy cream, and process thoroughly. If the dip is too dense thin it out with a little more of the reserved liquid and pulse again. Taste the dip and adjust seasoning to taste with salt and black pepper. Chill the dip or serve it at room temperature with baguette, red bell pepper, carrot, and cucumber slices. Enjoy!
*the heavy cream can be omitted for more of the reserved liquid