Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

Skip the guacamole in favor of this protein-rich dip, made with edamame and avocado.

Katie Sullivan Morford, Family Issue 2013

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
5 mins
total:
5 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the edamame according to the package directions.

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  • Puree the edamame, avocado, basil, oil, lemon zest, lemon juice, ¼ cup water, and ½ teaspoon salt in a food processor until smooth, 30 seconds to 1 minute. Serve with crostini or vegetables. Store the dip in the refrigerator in an airtight container for up to 2 days.

Nutrition Facts

101 calories; fat 8g; saturated fat 1g; sodium 244mg; protein 4g; carbohydrates 5g; sugars 2g; fiber 3g; iron 2mg; calcium 19mg.
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