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Edamame Dip with Pita Chips
- 3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
- 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
- 1/4 cup olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons minced fresh basil plus sprigs for garnish
Directions:View on Epicurious
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