Goat Cheeese & Edamamae Dip With Spiced Pepitas

• Dip
• 1 1/2 pounds shelled edamame
• 1 cup sour cream
• 5 ounces fresh goat cheese, crumbled
• 3 chipotles in adobo
• 2 tablespoons of adobo sauce for the chilies
• 1/4 cup lemon juice
• 1 small garlic clove
• 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
• 1 teaspoon finely grated lemon zest
• 1 teaspoon chopped oregano

1. 1. Make the dip. In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt to the food processor and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour or overnight.
2. 2. Make the pepitas.
3. preheat the oven to 375 degrees. On rimed baking sheet, toss the pumpkin seeds with olive oil, salt, coriander and crushed red pepper. Bake for about 7 minutes, until the pumpkin seeds begin to brown. Transfer the pepitas to a bowl and toss with lemon zest and oregano.
4. (this dip can be refrigerated for up to 3 days)

edamame, sour cream, goat cheese, chipotles, chilies, lemon juice, garlic, kosher salt, oregano, pumpkin seeds, extra virgin olive oil, salt, ground coriander, red pepper, lemon zest, oregano

Taken from www.epicurious.com/recipes/member/views/goat-cheeese-edamamae-dip-with-spiced-pepitas-50108755 (may not work)