Monday, February 2, 2009

Goat Cheese-Edamame Dip with Spiced Pepitas

This soy bean and cheese dip came from the November issue of Food and Wine and was part of an article about starters for Thanksgiving dinner. It’s actually a great recipe to have on file for year-round use because the ingredients are always easy to locate. I used frozen, shelled edamame which were briefly cooked in boiling water. The cooked, drained edamame were pureed in a food processor with sour cream, goat cheese, lemon juice, garlic, and canned chipotles and adobo sauce. Chopped oregano, which luckily enough grows in my herb garden all year but is skippable if you don't have it, was stirred in once the mixture was smooth.

A crunchy topping was made with pepitas which were roasted with salt, ground coriander, crushed red pepper, and olive oil. When the pepitas came out of the oven, they were tossed with lemon zest and oregano. The lemon zest added a burst of flavor, and I have to remember to try that with roasted nuts in the future. While the pepitas roasted, I baked some pita chips which I cut to size, brushed with olive oil, and sprinkled with a mix of cayenne, ground coriander, ground cumin, salt, and pepper.

It makes a thick dip, but sturdy vegetables would have been great for dipping too. The combination of flavors is interesting with the smooth, mild bean puree and creamy, tangy goat cheese and sour cream and the hit of heat and smokiness from the chipotles. And, the pepita topping adds another layer of flavor and texture. The recipe results in a generous amount of dip, so we still have some leftover. I’m thinking of using it for a sandwich for lunch tomorrow by spreading it in a pita and adding arugula, and now, I’m already looking forward to lunch.



15 comments:

  1. I remember that recipe caught my eye when I was leafing through the magazine, too. Your version looks spectacular -- rustic, and creamy. I haven't eaten lunch yet, and I could really dig into a big bowl of that dip right about now.

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  2. Carolyn summed it up well: rustic and creamy! The best thing about a dip like this is that you can use it as a spread. Just imagine how tasty it would be on toasted ciabatta!

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  3. The combination of goat cheese, edamame, lemon and chipotle flavors is spectacular and I love the crunchy pepitas on top - great recipe! I think my husband would really love this and I will definitely have to make it for him.

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  4. I am a sucker for dip and I love that this one actually has some protein from the edamame. I wish I had seen this before I made my fat-laden artichoke dip for the Superbowl!

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  5. If you're ever taking recipe suggestions, I'd love to see one for those yummy-looking pita chips :) I know, but it's the simple things that seem to give me trouble--I end up with either way too hot or way too bland. I hope I haven't just missed it from an earlier post.

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  6. The original pita chips recipe is from the Food Network about 10 years ago. I've made it so many times, I make it a little different each time. This time, I cut the pita into rectangles instead of wedges. I tend to add a teaspoon of ground coriander and a quarter teaspoon of cayenne. And, I usually use two teaspoons of ground cumin rather than toasting the seeds. Here is the original:

    Spiced Pita Toasts

    4 t cumin seeds
    1 t coarse salt
    2 t paprika
    ½ c olive oil
    6 (6”) pitas with pockets

    - toast cumin seeds and finely grind with paprika and salt; stir seasonings into olive oil
    - split each pita into 2 rounds and cut into 8 wedges each; arrange rough sides up on two baking sheets and brush with oil mixture; bake in a 400 degree oven for 8 minutes or until golden brown and crisp

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  7. Looks terrific! I've been playing around with using tofu to make dips, but since tofu is made from soy beans, I like the idea of using it in it's original form. I'll have to play around with this when I get some pre-shelled edamame.

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  8. Lisa, I'm always looking for a good dip. I love the idea of goat cheese and chipotles in it. Looks great!

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  9. i do love a new, unique dip, and this is one of those! i'm a big fan of anything chipotle, and i've recently decided that pepitas and edamame are two of the finest foods out there. i love this recipe. :)

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  10. What a great combination of flavours and textures. Delicious!

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  11. Thank you, thank you for the pita chips recipe.

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  12. This edamame dip with goat cheese sounds great! I like the pepita topping!

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  13. Hi, I love edamame because is healthy and delicious, I love chipotle and pepitas for obvious reasons (I'm from Mexico) and find this 3 ingredients together is a revelation! Thanks again

    heidi

    ps. love the pictures too

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  14. Wow, I guess I'm the only one who has never heard of pepitas. Thanks for the info. This looks really yummy. Any time I see goat cheese, I'm on board.

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  15. OMGosh this is right up my creative alley! Great post, now another one of yours I will have to make :)

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