Edamame, Herb Chevre, and Roasted Garlic Dip « What We’re Eating

Edamame, Herb Chevre, and Roasted Garlic Dip

Edamame and Goat Cheese Dip

Eater rating: 4.5 / 5

For a Sunday (morning) treat, we enjoyed this dip made with edamame, roasted garlic, herb chevre, scallions, parsley and lemon juice. Red bell pepper, cucumber, and both toasted and untoasted baguette slices were used to enjoy the goodness.

An Original Recipe, by Amanda

Print Recipe

Edamame, Herb Chevre, and Roasted Garlic Dip

2 cups shelled edemame, frozen
15 whole cloves garlic
5 oz Herbed Goat Chevre, at room temperature
1/4 cup, packed, italian parsley leaves
2 scallions, roughly chopped
1/4 cup of liquid from boiling the edamame (plus extra)
*2 tbsp heavy cream
juice from 1 large lemon (or a really juicy medium one)
olive oil
kosher salt and black pepper

baguette, thinly sliced at an angle
red bell pepper slices
carrot sticks
cucumber slices

Preheat oven to 350 degrees. Place garlic on a piece of alluminum foil and drizzle with olive oil. Toss to coat. Wrap loosely in the alluminum foil and bake at 350 degrees for 50 minutes to 1 hour, or until the garlic is roasted. While the garlic roasts, roughly chop the scallions and parsley. Bring a large pot of water to a boil over high heat, then salt the water liberally. Once the water has returned to a boil, add the frozen edamame. Boil the edamame for 5-7 minutes until tender. Strain the edamame, reserving a cup of the liquid. Add the edamame, roasted garlic, parsley, scallions, lemon juice, and 1/4 cup of the reserved liquid to a food processor and process on high until the ingredients are smooth. Add the chevre and 2 tbsp heavy cream, and process thoroughly. If the dip is too dense thin it out with a little more of the reserved liquid and pulse again. Taste the dip and adjust seasoning to taste with salt and black pepper. Chill the dip or serve it at room temperature with baguette, red bell pepper, carrot, and cucumber slices. Enjoy!

*the heavy cream can be omitted for more of the reserved liquid

Tags: beans, cheese, chevre, dip, edemame, soy, Vegetarian
Posted in: Recipes, Starters |

14 comments so far:

Bobby says:
October 29, 2006 at 6:42 pm
Sounds really good, and a great party idea when you need to get rid of half a case of edamame taking up space in the freezer. Maybe I’ll make it and add some chickpeas, or toasted almond butter, more things in the pantry/refrig that need to be used up. I may make some this week, or take a nap instead…..
Anne says:
October 29, 2006 at 9:49 pm
Oh, that looks really good! Edamame is one of the relatively few fellows in the bean family that I love, and once I manage to get ahold of them here in Sweden, I’ll try this out!
Amanda says:
October 30, 2006 at 2:53 am
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bobby, i didn’t think about all the foods you got stuck with when harvest closed! i imagine you guys could survive off freezer food for quite some time. I just ate my second serving of the dip for dinner and my it was quite tasty. definately good for parties…if you have friends. which we don’t 😛 so it’s good for a sunday morning too. we had to just decide to run with posting something – even if we didn’t have time for a normal post. hmmm…. naaaap…..
Thanks Anne! it was really quite tasty. i love edamame too, and you can’t beat the health benefits. And you get all the yummy flavor of goat cheese. ooooohhhh yeah! if you get a chance to try it, let me know what you think!
Ros says:
October 30, 2006 at 6:35 am
I don’t think I’ve had edamame before. If I see it, it’s usually in the veggie option in Japanese restaurants and I’m too busy tucking into the raw fish to try it. From what everyone here’s saying, it sounds delicious…I’ll make a point of trying it soon.
aria says:
October 30, 2006 at 5:19 pm
what a great use for edmame, i bet its really smooth and yummy pureed. once again you have come up with such inspiring flavor combonations. how do you do it?!!! beautiful color too! i have a buttery croissant over here pining for this dip! luckily said croisant is not mobile :O
Lucas says:
October 31, 2006 at 2:02 am
woow, I think I have to come back more often here. Cause the food photo’s looks great, it makes me hungry. I am definately gonna try few things out 😀
Thanks for all the sharing! Oh, the famous Queer Chef brought me to this delicious place 😉
Nicole says:
October 31, 2006 at 9:43 am
Wow what a great recipe Amanda! Happy Halloween!
Nicole says:
October 31, 2006 at 9:46 am
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I forgot to say that I love the photo too!
bron says:
November 1, 2006 at 7:03 pm
Ahhhh I swear that chook and mango…!!
Dip looks and sounds great!
Anna says:
November 1, 2006 at 7:44 pm
That is such a neat idea. I have seen edamame humus before but it sounds way boring next to chevre and 15 garlic cloves.
Amanda says:
November 5, 2006 at 3:14 am
Ros, edemame is very refreshing to me. it tastes healthy, but good 🙂 healthy can be tasty! right?
aria… a croissant? for me… and the dip? please!?! it’s ashame we can’t shove food through the cables and direct it to a specific place. i’d trade you some dip for some of a croissant!
Thanks Lucas! i’m glad you enjoyed yourself 🙂 tell if you make anything and how it comes out!
Thanks Nicole! i guess it’s a little too late to tell you happy halloween, huh?!? hope all is well 😀
Thanks Bron! I swear we’re going to rotate the header with new things! 😛
Anna, thanks 🙂 how could a dip be bad with chevre and that much roasted garlic, huh? 😛
Brady says:
November 12, 2006 at 4:49 pm
wow yummo
Sparkina says:
November 24, 2006 at 4:03 am
Oh, this dip sounds delectable! Great for parties, or just when you’re in a snackin’ mood. I think my mouth just watered all over my keyboard
Matthew says:
August 15, 2010 at 6:36 pm
I’m making this dip right now, and it tastes pretty good, but it’s incredibly stringy. Was I supposed to use edamame in the pods, or remove the beans first? Did you have this problem?
Thanks!