 | | Directions |
- 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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Container: medium saucepan, small saucepan, blender, food processor, serving bowl
Servings: 12
|  | | Ingredients | | - | | 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 |
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