Makes 16 servings (serving size: 2 tablespoons)

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.

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.

How to Make It

Step 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.

Step 2

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

Step 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.

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