Spooky cauldron with green dip made from edamame, pesto, and ricotta cheese. Serve this crowd pleaser in a large acorn squash atop a “fire” of veggies.
10
servings20
minutes40
minutes137
kcalSpooky cauldron with green dip made from edamame, pesto, and ricotta cheese. Serve this crowd pleaser in a large acorn squash atop a "fire" of veggies.
1 bag frozen shelled edamame beans (3 cups)
1/2 cup ricotta cheese
1/2 cup pesto
2 tbsp olive oil
Grated zest and juice of 1 lemon (1 tsp zest; 3 Tbsp juice)
2 clove garlic
1 tsp kosher salt
1/4 tsp Freshly ground pepper
“Dippers”: crackers, carrots, bell peppers
Cook edamame according to package directions; drain, rinse under cold water and drain again. Transfer to food processor with ricotta, pesto, olive oil, lemon zest and juice, garlic, salt and pepper. Process until dip is smooth, adding a little water to thin if necessary, until medium-thick consistency.
Place “serving cauldron” on a serving platter; fill with dip. Arrange the desired “dippers” around the cauldron to look like the fire that a cauldron sits over.
