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Edamame-Avocado Dip

Edamame-Avocado Dip

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  • Makes: 20 servings
  • Yield: 2-1/2 cups
  • Start to Finish 20 mins

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Combine edamame and avocado with basil pesto, lemon juice and chopped tomato for this easy potluck 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, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, fiber (g) 1, Polyunsaturated fat (g) 0, Thiamin (mg) 0, chol. (mg) 0, sat. fat (g) 0, Potassium (mg) 40, cal. (kcal) 48, vit. A (IU) 49, pro. (g) 2, vit. C (mg) 5, carb. (g) 3, Riboflavin (mg) 0, Fat, total (g) 3, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Monounsaturated fat (g) 1, calcium (mg) 20, sodium (mg) 74, iron (mg) 0, sugar (g) 1

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