Nutty Edamame Spread

By GadgetGirl

This is delicious with crudités, smeared over whole-grain bread, or stuffed into mini sweet bell peppers. You can garnish with lemon rind for a pretty effect.

Ingredients

• 2 cups frozen shelled edamame
• 2 garlic cloves, peeled
• 1/2 cup packed fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons plain 2% reduced-fat Greek yogurt $
• 1/4 cup water $
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.
2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.