Edamame Dip with Garlic Crostini
- Edamame Dip
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 (16.0-ounce) package frozen shelled edamame
- 1 cup vegetable stock
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- Garlic Crostini
- 1 baguette
- 2 cloves garlic, lightly crushed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
For dip, heat 2 tablespoons oil in a medium skillet over medium heat.
Add onion and cook, stirring occasionally, until softened and translucent, about 8 to 10 minutes.
Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes.
Stir in edamame, followed by stock.
Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.
Pour edamame mixture into a blender. Take care as the ingredients are hot - place a towel over the blender lid.
Purée ingredients, gradually pouring in remaining 1/2 cup oil.
When completely puréed, add 1/2 teaspoon salt and pepper, blending to combine.
Pour dip into a serving bowl. Cover and chill until ready to serve.
For garlic crostini, preheat oven to 400°F.
Slice baguette into 1/4-inch-thick slices.
Rub both sides of each slice with garlic.
Brush each slice with olive oil and sprinkle with salt.
Bake crostini for 12 to 15 minutes until they are light brown and crisp. Serve at room temperature with dip.
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- Edamame Dip
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 (16.0-ounce) package frozen shelled edamame
- 1 cup vegetable stock
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- Garlic Crostini
- 1 baguette
- 2 cloves garlic, lightly crushed
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt