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- Makes: 20 servings
- Yield: 2-1/2 cups
- Start to Finish
Combine edamame and avocado with basil pesto, lemon juice and chopped tomato for this easy potluck dip.
frozen shelled edamame (sweet soybeans), thawed
medium avocado, halved, seeded, peeled, and cut up
purchased basil pesto
sea salt or kosher salt
freshly ground black pepper
Chopped tomato (optional)
Pita chips or tortilla chips
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.
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).
Servings Per Recipe 20, sodium (mg) 74, iron (mg) 0, calcium (mg) 20, sugar (g) 1, Polyunsaturated fat (g) 0, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, chol. (mg) 0, sat. fat (g) 0, Potassium (mg) 40, fiber (g) 1, Riboflavin (mg) 0, pro. (g) 2, Niacin (mg) 0, carb. (g) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, cal. (kcal) 48, Monounsaturated fat (g) 1, vit. A (IU) 49, Fat, total (g) 3, vit. C (mg) 5