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Home| Creamy Edamame Dip with Spicy Pita Chips
Creamy Edamame Dip with Spicy Pita Chips
Creamy Edamame Dip with Spicy Pita ChipsIngredients:
1 cup shelled edamame
1 cup spinach, well washed
cup olive oil
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

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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