Ingredients
1 cup shelled edamame
1 cup spinach, well washed
¼ cup olive oil
¼ cup cream cheese
Salt and black pepper
Preparation
Bring a large pot water to a boil, add the edamame. For the last minute of cooking, add the spinach. Drain and plunge into a ice-water bath. Press out as much of the moisture as possible. Add the cooked edamame and spinach and the oil in a food processor. Combine on a low speed until incorporated. Pour into a bowl and let cool to room temperature. Stir in the cream cheese and season to taste with the salt and pepper.
