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Edamame-Avocado Dip

Makes: 20 servings
Serving size: 2 tablespoon Yield: 2-1/2 cups
Start to Finish 20 mins
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,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 3,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 49,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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