Roasted Garlic-Edamame Spread

During my trip to Chicago my best friend Martina made this Edamame spread for me and I fall in love with it. This is the perfect substitute for the traditional chips and dips. There is so much calories in tortilla chips compare to fresh vegetables. This is a much healthier alternative choice. I used cucumber and zucchini chips with the spread.

Ingredients:
1 garlic bulb
1 tablespoon olive oil
2 cups fully cooked, shelled edamame (green soybeans)
1/2 cup ricotta cheese
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Assorted fresh vegetables

Directions:
1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.