Goat Cheese--Edamame Dip With Spiced Pepitas

1. 1

   MAKE THE DIP:

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   In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.

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   Drain well and transfer to a food processor.

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   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.

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   Stir in the oregano and transfer the dip to a serving bowl.

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   Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

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   MAKE THE PEPITAS:

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   Preheat the oven to 375u00b0F.

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   On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.

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    Bake for 7 minutes, until the seeds begin to brown.

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    Transfer the pepitas to a bowl and toss with the lemon zest and oregano.

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    Serve the dip at room temperature, topped with the spiced pepitas.

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    MAKE AHEAD:

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    The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.

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    The spiced pepitas can be kept in an airtight container for up to 3 days.

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    Serve with Pita Crisps.

* Per serving · 4 servings · Values may vary.