Goat Cheese--Edamame Dip With Spiced Pepitas

• DIP
• shelled edamame↗1 1⁄2 lbs
• sour cream↗1 cup
• fresh goat cheese, crumbled↗5 ounces
• chipotle chiles in adobo, chopped, plus↗3
• adobo sauce, from the can2 tablespoons
• fresh lemon juice↗1⁄4 cup
• small garlic clove, chopped↗1
• kosher salt↗2 teaspoons
• chopped oregano1 tablespoon
• PEPITAS↗
• raw pumpkin seeds↗1⁄2 cup
• extra virgin olive oil↗1 teaspoon
• salt↗1⁄2 teaspoon
• ground coriander↗1⁄4 teaspoon
• teaspoon crushed red pepper flakes↗1⁄4
• teaspoon finely grated lemon zest1
• teaspoon chopped oregano1
• pita bread round↗

Step-by-step instructions

1. 1

   In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.

2. 2

   Drain well and transfer to a food processor.

3. 3

   Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.

4. 4

   Stir in the oregano and transfer the dip to a serving bowl.

5. 5

   Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

6. 6

   Preheat the oven to 375°F.

7. 7

   On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.

8. 8

   Bake for 7 minutes, until the seeds begin to brown.

9. 9

   Transfer the pepitas to a bowl and toss with the lemon zest and oregano.

10. 10

    Serve the dip at room temperature, topped with the spiced pepitas.

11. 11

    The goat cheese–edamame dip can be refrigerated overnight; bring to room temperature before serving.

12. 12

    The spiced pepitas can be kept in an airtight container for up to 3 days.

13. 13

    Serve with Pita Crisps.