Gallery

Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . Using a food processor, puree the edamame; transfer to a bowl.

    Advertisement
  • In a large nonstick skillet, heat the EVOO over medium heat. Add the onion and garlic; cook for 3 minutes. Add the spinach and artichoke hearts; cook for 5 minutes. Remove from the heat; stir in the yogurt and lemon juice.

  • In the food processor, puree half of the spinach mixture. Fold into the remaining spinach along with the edamame, cheese, salt and pepper.

  • Transfer the dip to a baking dish and bake for 15 minutes. Serve with the roasted carrots.

Advertisement