Edamame Dip (Inspired by Greg)

Materials:

• 1 lb. of fresh or frozen shelled edamame (~ 3 cups)
  
• 2-1/2 tsp. salt
  
• 1 Tbsp. chopped garlic
  
• 5 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lime juice
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 1/2 c. cilantro, chopped

• Chips, bread or crudites to dip

Methods:

1. Cook edamame in 1-1/2 quarts boiling water with 1-1/2 tsp. salt in heavy saucepan for 3 minutes. Reserve 3/4 cups cooking liquid and drain edamame in colander. Rinse edamame under cold water until cool.
2. Dry saucepan and add garlic and 3 Tbsp oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
3. Puree (in blender or food processor) 2 cups edamame with garlic-oil mixture. Blend in 1/2 cup reserved edamame cooking liquid.
4. Add in remaining cup edamame, lime, sugar, pepper, remaining 2 Tbsp oil, and remaining teaspoon salt and pulse slightly until slightly lumpy.
5. Add remaining 1/4 cup cooking liquid to thin if desired, then mix in cilantro.
6. Transfer dip to serving dish to serve! Great as a veggie dip. 
7. Note: can make the dip minus cilantro a day ahead if chilled. Bring to room temperature and stir in cilantro before serving.

Source: epicurious.com