Edamame-Avocado Dip

Edamame-Avocado Dip + enlarge image
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46 users rated this recipe an average rating of 4.0
Makes:
20 servings
Serving Size:
2 tablespoon
Yields:
2-1/2 cups
Start to Finish:
20 mins
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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
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)
    Per serving:
  • 48 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 74 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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