Goat Cheese--Edamame Dip With Spiced Pepitas

• DIP
• 1 1/2 lbs shelled edamame
• 1 cup sour cream
• 5 ounces fresh goat cheese, crumbled
• 3 chipotle chiles in adobo, chopped, plus
• 2 tablespoons adobo sauce, from the can
• 1/4 cup fresh lemon juice
• 1 small garlic clove, chopped
• 2 teaspoons kosher salt
• 1 tablespoon chopped oregano
• PEPITAS
• 1/2 cup raw pumpkin seeds
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon finely grated lemon zest
• 1 teaspoon chopped oregano
• pita bread round

1. MAKE THE DIP:
2. In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
3. Drain well and transfer to a food processor.
4. 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.
5. Stir in the oregano and transfer the dip to a serving bowl.
6. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
7. MAKE THE PEPITAS:
8. Preheat the oven to 375u0b0F.
9. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
10. Bake for 7 minutes, until the seeds begin to brown.
11. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
12. Serve the dip at room temperature, topped with the spiced pepitas.
13. MAKE AHEAD:
14. The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
15. The spiced pepitas can be kept in an airtight container for up to 3 days.
16. Serve with Pita Crisps.

edamame, sour cream, goat cheese, chiles, adobo sauce, lemon juice, garlic, kosher salt, oregano, pumpkin seeds, extra virgin olive oil, salt, ground coriander, red pepper, lemon zest, oregano, bread round

Taken from www.food.com/recipe/goat-cheese-edamame-dip-with-spiced-pepitas-329112 (may not work)