Edamole Dip

• 3 garlic cloves
• 1 chipotle chile in adobo
• 4 tablespoons olive oil
• 1 cup plain yogurt
• 2 teaspoons hot pepper sauce (to taste)
• 1 teaspoon cumin
• 1 12 cups frozen shelled edamame, thawed (green soybeans)
• salt and pepper

1. Place garlic cloves, chipotle pepper, olive oil, yogurt, hot sauce, and cumin into a blender or food processor.
2. Puree until smooth, then add the edamame, and continue to puree until smooth.
3. Season to taste with salt and pepper before serving.

garlic, olive oil, plain yogurt, hot pepper, cumin, salt

Taken from www.food.com/recipe/edamol-dip-370075 (may not work)