Nutty Edamame Spread



2 cups frozen shelled edamame

2 garlic cloves, peeled

1/2 cup packed fresh basil leaves

2 tablespoons pine nuts, toasted

2 tablespoons plain 2% reduced-fat Greek yogurt

1/4 cup water

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon grated lemon rind

1/4 teaspoon freshly ground black pepper


1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.

2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.