Creamy Edamame Dip

• 1 (10-ounce) bag frozen shelled edamame (2 cups)
• 1/2 cup cottage cheese
• 1 cup packed cilantro leaves
• 1 serrano pepper, 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

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.

Yield: 2 cups.

VERDICT: Super easy, healthy, and good!  I didn't read the recipe in advance and just thawed the edamame, and it hasn't killed me yet.  I used a jalapeño from Jen's CSA instead of serrano--seemed fine.  Keep!