a yummy, healthy dip for superbowl that is sure to please
oftentimes on superbowl sunday there are a whole lotta dips fighting for center stage… they are the perfect, easy way to allow people to snack throughout the meal while they down their millers and budweisers. they generally involve some sort of bean and come topped with all manner of cheeses and sour cream. there is generally one lonely crudite platter than everyone pretends not to notice until all the other yummy dips have been devoured, but there isn’t much of an in-between. this edamame & arugula puree is my attempt at filling in the middle ground, where the only other contender as of recent years has been hummus.
i started making this edamame & arugula dip a few years ago after reading about a fava bean and arugula puree in bon appetit. i switched the ingredients around a little bit, and have loved the result ever since! sometimes this dip can intimidate people, especially those who aren’t veggie fans – it’s BRIGHT green! if they are bold enough to give it a try however, they are in for a tasty surprise! because of the lemon juice, parmesan and roasted garlic, this dip is bursting with flavor! i love to serve it warm, right after it’s been made because i feel like the flavors are at their best when it is warm. it is also pretty darn tasty cold however, so whichever way to decide to dish it up will be fabulous! you can serve it on crostini with a piece of shaved parmesan on top if you wanna make it fancy, or you can just plop it in a bowl and serve it with crackers or crudite – it will be delicious either way!
whomever you are cheering for this sunday, make sure to include this tasty dip, and be confident in knowing that you are brining something healthy disguised as awesomeness to the party, instead of being “that person” who brought the veggie platter that everyone ignores all day!
1 head garlic
4 cups arugula
1/2 cup grated parmesan
2 cups shelled edamame (frozen)
3/4 cup olive oil
juice from 1 lemon
salt & pepper
preheat oven to 400 F.
to roast the garlic, chop the top of the head off, and wrap the whole head in tin foil loosely, after drizzling with olive oil. place it in an oven safe dish for baking so the olive oil doesn’t leak out into your oven. bake at 400 F for 30 minutes. allow to cool for 10 minutes before handling. if you don’t have the time or the patience to wait for the roasted garlic, you can simply use 3 raw cloves instead).
while the garlic is in the oven, blanch the edamame. when the edamame is done, drain it off and place it into a food processor. add in the arugula, garlic, parmesan and lemon juice and half the olive oil. process until somewhat smooth. add in the remaining olive oil and season with salt and pepper. continue to blend until the mixture is smooth.