This nice green dip looks great in a cooked, hollowed out pumpkin or squash
Edamame-Pesto Cheese Dip
1 (16oz bag) frozen shelled edamame beans
1/2 cup ricotta cheese (part-skim OK)
1/2 cup prepared pesto
2 Tbsp olive oil
Grated zest and juice of 1 lemon (about 1 tsp zest & 3 Tbsp juice)
2 cloves garlic, minced
1 tsp kosher salt
1/4 tsp freshly ground black pepper
breadsticks, carrot sticks, celery sticks, red pepper slices, Jicama sticks
1. Heat oven to 350Â°F. Line a baking sheet with foil and spray with oil. Cut off about top third of pumpkin or squash. Scrape out and discard seeds and fibers with a spoon. Place cut-side down on prepared baking sheet. Bake until flesh is tender, about 3o minutes. Do not overcook, we want the pumpkin or squash to retain it’s shape. Cool completely.
2. Cook edamame in boiling water according to package directions, drain, rinse, and drain again. Transfer to food processor and add ricotta, pesto, olive oil, lemon zest and juice, garlic salt and pepper. Process until smooth, adding a little water to thin if necessary, until medium-thick consistency for dipping.
3. With a sharp knife, slice off a small amount of bottom of pumpkin or squash to level it. Then fill with dip mixure. Place in the middle of a large platter and surround with vegetable sticks and bread sticks, arranging the dippers in a spoke pattern with the “cauldron” in the middle.