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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Edamame Dip & Easy Pita Chips Recipe

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This recipe for Edamame Dip & Easy Pita Chips is from NCL Get Cookin' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pita rounds, split horizontally, each round cut into 6 wedges
1 tsp kosher salt
12 ounce bag frozen shelled edamame, unthawed
3 Tbsp olive oil
2 tsp fresh lemon juice
3 Tbsp minced fresh basil
salt and pepper to taste
Directions:
Directions:
Preheat oven to 350°.

Spread 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, about 5 minutes. Drain, reserving ¾ cup cooking liquid.

Place edamame, oil, and ¼ cup reserved cooking liquid in processor. Blend until smooth, drizzling in ¼ cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoon if too thick. Add minced basil; pulse until basil is just mixed in (do not purée). Transfer dip to bowl. Serve with pita chips.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a great way to get some protein in a vegetarian appetizer. The homemade pita chips are simple and tasty. Try whole wheat or plain pita, or a combination of both.

 

 

 

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