This is a thick, spreadable dip with a great mild colour and flavour. It is very good with chips, bread, vegetables, and crackers. I used to make a version with feta, but feta is really expensive here and I thought I would try a similar recipe using cream cheese.
Bring 1 1/2 cups fresh shelled soybeans to a boil with 3 cloves garlic. Boil together til mostly tender and pour drained soybeans and garlic into a blender with 1/2 cup cream cheese, 2 tsp salt, and the juice of one lemon. Blend very smooth; you might want to add some bean cooking water to thin it out. Taste and add more salt if necessary.
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