Edamame Dip with Pita Chips

Edamame Dip with Pita Chips
Edamame Dip with Pita Chips

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pita breads, split horizontally, each round cut into 1 1/2-inch wedges

  • 1

    12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed

  • 1/4

    cup olive oil

  • 2

    teaspoons fresh lemon juice

  • 3

    tablespoons minced fresh basil plus sprigs for garnish

Directions

Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid. Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

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