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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Garlic and Edamame Dip

Source: dLife

A delicious, healthy, and creamy roasted garlic and edamame dip.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	55.8

Total Carbs	4.0 g

Dietary Fiber	1.4 g

Sugars	1.4 g

Total Fat	2.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	6.3 mg

Protein	3.6 g

Sodium	78.9 mg

Dietary Exchanges 2.4 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

10.0
10 each medium garlic cloves 2.0
2 cup cold water 16.0
16 oz Soybeans, edamame, shelled, frozen 0.5
0 1/2 tsp ground cumin 0.5
0 1/2 tsp salt 1.0
1 tbsp extra virgin olive oil 5.0
5 tbsp fresh lemon juice 0.25
0 1/4 cup fat free sour cream 3.0
3 tbsp cold water 1.0
1 tbsp fresh cilantro

Directions

Preheat oven to 400 degrees F.
Slice off 1/4 inch from top of garlic bulbs so tips can be seen; don't peel garlic. Cover the bulb loosely with foil and lay on a baking sheet. Roast garlic 45 minutes or until it is tender and lightly browned. Let cool until it is easy to handle. Squeeze garlic out of the peels.
In the mean time, boil 2 cups water. Place edamame in water and boil 5 minutes. Strain well.
Using a food processor or blender puree edamame, garlic, cumin, salt, oil, lemon juice, sour cream, and water until smooth. Spoon mixture into a serving bowl and top with cilantro.