Creamy Edamame Dip with Spicy Pita Chips

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Ingredients:
1 cup shelled edamame
1 cup spinach, well washed
¼ cup olive oil
¼ cup non-fat sour cream
Salt and black pepper to taste

Bring a large pot of salted water to a boil, add the edamame and cook until very tender about 15 minutes. For the last minute of cooking, add the spinach. Drain and plunge into a ice-water bath. Press out as much of the moisture as possible. Add the cooked edamame and spinach and the oil in a food processor. Combine on a low speed until incorporated. Pour into a bowl and let cool to room temperature. Stir in the sour cream and season to taste with the salt and pepper.

Pita Chips

Ingredients:
3 (6-inch pitas)
Olive oil, for brushing
Five-Spice Chile Tea Rub

Preheat the oven to 350 degrees. Split the pitas, brush with the oil and lightly sprinkle with the tea rub. Cut each into 8 wedges. Place the wedges in a single layer on a baking sheet. Bake for 20 minutes or until crisp.

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