Roasted Garlic-Edamame Spread

• 1 garlic bulb
• 1 tablespoon olive oil
• 2 cups fully cooked, shelled edamame (green soybeans)*
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• Assorted fresh vegetables

1. Preheat oven to 425u0b0. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.
4. *2 cups uncooked, frozen, shelled edamame (green soybeans) may be substituted. Prepare edamame according to package directions. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.
5. Note: For testing purposes only, we used Marjon Shelled Fully Cooked Edamame.
6. Roasted Garlic-Lima Bean Spread: Substitute 2 cups frozen lima beans for edamame. Prepare lima beans according to package directions. Proceed with recipe as directed.

garlic, olive oil, fully cooked, ricotta cheese, fresh basil, lemon juice, olive oil, kosher salt, freshly ground pepper, fresh vegetables

Taken from www.myrecipes.com/recipe/roasted-garlic-edamame-spread (may not work)