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Sorry I’ve been MIA again for awhile. Life/planning weddings gets in the way sometimes 🙂 We nailed down a date and venue so I should have some spare time again for maybe a couple months? haha. Anywho,  this recipe comes from Cooking Light this week (thanks again Jono and Ellie, it’s the gift that keeps on giving!) This one was quite the crowd pleaser and many thought it tasted quite similar to pesto. A few simple ingredients came together quickly to make this a simple and colorful dip that serves a large crowd.

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Ingredients

(serves 8, serving about 1/4 cup) Sorry Adn, I told you it served 14… may bad= less calories for you 🙂

2 cups frozen shelled edamame
2 garlic cloves, peeled,
1/2 cup packed fresh basil leaves
1/4 cup water
2 tbsp 2% Greek yogurt, I used Fage
2 tbsp pine nuts, toasted
2 tbsp of EVOO
2 tbsp fresh lemon juice
3/4 tsp kosher salt
1/2 tsp grated lemon rind
1/4 tsp ground black pepper

Veggies and pita chips for dipping

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1) Zest lemon peel with a microplane or grater. Juice 2 tbsp of lemon juice and place aside. Place edamame and garlic into a small-medium saucepan. Fill pan with water till aprox 1-2 inches above edamame line. Bring water to a boil and cook for 1-2 minutes till edamame is tender. Drain well. Toast pine nuts in oven. I toasted mine in toaster oven at 325 degrees for 5-10 min. stirring frequently till just browned.

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2) Place cooked edamame, pine nuts, basil and Greek yogurt into food processor: Pulse 12-13 times or until ground. Add 1/4 cup water and remaining ingredinets (salt, pepper, lemon juice, lemon zest, olive oil) Process till dip is almost smooth.

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3) Serve warm or refridgerate and serve cool. Either way works, just depends on your preferance. Use some lemon zest on top for decoration and an extra boost of flavor.

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Approx. 99 calories, 6.7 grams of fat per serving. Serve with fresh cut veggies and tasty pita chips. It’s a great alternative to heavy dips filled with cheese and fat. This spread would also go great on a nutty and crusty piece of whole wheat bread. Enjoy!

Recipe adapted from: http://www.myrecipes.com/recipe/nutty-edamame-spread-50400000134190/