This fresh-tasting dip is composed of edamame (fresh soybeans), herbs, onion and garlic, first cooked and then puréed. Both the dip and crostini can be made a day ahead; simply chill the dip and store the crostini in an airtight container. Serve crisp, raw vegetables - carrots, celery and radishes - with the dip, in addition to the crostini.
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.
Per Serving: Serving size: about 1/4 cup dip and 2 crostini, 270 calories (140 from fat), 16g total fat, 2.5g saturated fat, 500mg sodium, 24g carbohydrates, (3 g dietary fiber, 2g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.