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Edamame-Avocado Dip
Ingredients
- 1 12 ounce package frozen shelled edamame (sweet soybeans), thawed
- 1 medium avocado, halved, seeded, peeled, and cut up
- 1/4 cup chopped onion
- 3 tablespoons lemon juice
- 2 tablespoons purchased basil pesto
- 3/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon freshly ground black pepper
- Chopped tomato (optional)
- Pita chips or tortilla chips
Directions
1. In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until well combined and nearly smooth. Place dip in an airtight container; cover. Chill until serving time.
2. To serve, top with tomato and additional sea salt and pepper. Serve with pita or tortilla chips. Makes 2-1/2 cups dip (twenty 2-Tbsp. servings).
Nutrition Facts
(Edamame-Avocado Dip)
- Servings Per Recipe 20,
- cal. (kcal) 48,
- Fat, total (g) 3,
- carb. (g) 3,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 2,
- vit. A (IU) 49,
- vit. C (mg) 5,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 74,
- Potassium (mg) 40,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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