I could make multiple meals off eating the spread on buttery crostini, and it's not too bad on veggies either. I served it with Fresh Market's prepackaged crostini and red pepper and cucumber slices.
Roasted garlic is its namesake, but I think the basil flavor stands out the most and, along with lemon juice, gives it a super-fresh flavor. Ricotta cheese makes the dip extra creamy, too.
I don't recommend buying frozen edamame in the shell. I learned that it would have been less time-consuming to make a run to a second grocery store to find the unshelled variety than to tediously pop them from their pods. It was, however, fun for snacking along the way.
It was my first time to experiment with chopping off the top of the garlic bulb and roasting it in olive oil, which makes a kitchen smell delightfully garlicy. Then, once it cools, you squeeze the fragrant paste-like garlic out of each clove. I felt like a kid playing with mushy play dough, only it tasted much better.