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 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.
2. Make the pepitas: Preheat the oven to 375°. 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.
3. Serve the dip at room temperature, topped with the spiced pepitas.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 341 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 47.6mg||15 %|
|Sodium 3713.8mg||128 %|
|Potassium 1190mg||31 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 17.7g|
|Protein 33.3g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 559
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