Roast Garlic and Edamame Dip

Roast Garlic and Edamame Dip


  • 1 small whole garlic head
  • 2 cups water
  • 1 (16-ounce) package frozen shelled edamame (about 2 1/2 cups)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 5 tablespoons lemon juice
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons water
  • 1 tablespoon chopped fresh cilantro


  1. Cut about 1/4 inch off the top of the garlic head, so the cloves are slightly exposed, but don't peel the garlic. Wrap the head loosely in foil, and place in a preheated 400° oven for 45 minutes or until garlic is very soft and golden. Let cool; then squeeze the garlic cloves out of the paperlike peel.

  2. Meanwhile, bring 2 cups water to a boil; add edamame, and boil 5 minutes. Drain.

  3. Combine edamame, garlic, cumin, and next 5 ingredients (through 3 tablespoons water) in a food processor, and pulse until smooth. Garnish mixture with the chopped cilantro and serve.

    Prep: 10 minutes; Cook: 50 minutes. Planning for a party? Make this flavorful dip a day or two in advance, and store it covered tightly in the fridge.
  • Yield: Makes 16 servings (serving size: 2 tablespoons)

Nutritional Information

Calories per serving: 54
Fat per serving: 2g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 5g
Fiber per serving: 2g
Cholesterol per serving: 1mg
Iron per serving: 1mg
Sodium per serving: 50mg
Calcium per serving: 28mg

Good to Know

Protect yourself from a pesky spring cold with garlic's disease-fighting compounds. And here's a bonus: Isoflavone-rich soybeans may help reduce the frequency and intensity of hot flashes and cut the risk of heart disease. Serve with toasted pita wedges, flatbread, or raw vegetables.