Edamame-Avocado Dip

4.2
(43)
Edamame-Avocado Dip
Photo: Blaine Moats
Total Time:
20 mins
Servings:
20
Yield:
2-1/2 cups

Ingredients

  • 1 12 ounce package frozen shelled edamame (sweet soybeans), thawed

  • 1 medium avocado, halved, seeded, peeled, and cut up

  • ¼ cup chopped onion

  • 3 tablespoon lemon juice

  • 2 tablespoon purchased basil pesto

  • ¾ teaspoon sea salt or kosher salt

  • ¼ 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 (per serving)

48 Calories
3g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 48
% Daily Value *
Total Fat 3g 4%
Sodium 74mg 3%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 2g
Vitamin C 4.7mg 24%
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 40mg 1%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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