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Edamame Dip With Pita Chips


3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges

1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed

1/4 cup olive oil

2 teaspoons fresh lemon juice

3 tablespoons minced fresh basil plus sprigs for garnish


1. Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.

2. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.

3. Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper.

4. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree).

5. Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

Recipe by Tamra Davis


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