Goat Cheese Edamame Dip With Spiced Pepitas Recipes

MOCK GUACAMOLE

Steps:

• Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.

SPICY EDAMAME DIP

Steps:

• Cook 4 large unpeeled garlic cloves in a skillet over medium heat, turning, until light brown, 15 minutes. Let cool, then peel. Cook 2 cups shelled edamame in a saucepan of boiling water, 5 minutes. Reserve 1 cup cooking water, then drain and cool. Chop the garlic in a food processor. Add the edamame, 1/2 teaspoon cayenne, 1/4 teaspoon ground cumin and a pinch each of salt and black pepper; process. Add 1/4 cup olive oil, 2 tablespoons lime juice and 1/4 cup chopped cilantro; pulse, thinning with the cooking water as needed.

GOAT CHEEESE & EDAMAMAE DIP WITH SPICED PEPITAS

Steps:

• 1. Make the dip. In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt to the food processor and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour or overnight. 2. Make the pepitas. preheat the oven to 375 degrees. On rimed baking sheet, toss the pumpkin seeds with olive oil, salt, coriander and crushed red pepper. Bake for about 7 minutes, until the pumpkin seeds begin to brown. Transfer the pepitas to a bowl and toss with lemon zest and oregano. (this dip can be refrigerated for up to 3 days)

GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS

Steps:

• MAKE THE DIP:.
• In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
• Drain well and transfer to a food processor.
• Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
• Stir in the oregano and transfer the dip to a serving bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
• MAKE THE PEPITAS:.
• Preheat the oven to 375°F.
• On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
• Bake for 7 minutes, until the seeds begin to brown.
• Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
• Serve the dip at room temperature, topped with the spiced pepitas.
• MAKE AHEAD:.
• The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
• The spiced pepitas can be kept in an airtight container for up to 3 days.
• Serve with Pita Crisps.

GOAT CHEESE, TOMATO, AND PESTO DIP

Steps:

• Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.

GOAT CHEESE DIP

Steps:

• Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
• Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
• Transfer to a bowl to serve.

SPICED GOAT'S CHEESE DIP

Steps:

• Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
• Beat the goat's cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.