Ingredients
1 (10-ounce) bag frozen shelled edamame (2 cups)
1/2 cup cottage cheese
1 cup packed cilantro leaves
1 serrano chile, seeded and chopped
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin
3/4 teaspoon kosher salt
Carrots, for dipping
Preparation
Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.
