Name: Edamame Avocado Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: 12 to 16 ounces shelled edamame, fresh or frozen; 1/2 cup, packed, roughly chopped fresh cilantro, including stems; 1/2 cup plain yogurt; 1 avocado, peeled, pitted, roughly chopped; 1/2 cup water; 1/4 cup lime or lemon juice; 1 to 2 teaspoons salt; 5 shakes Tabasco (less or more to taste); 3 drops dark sesame oil (more to taste)

Edamame Avocado Dip

Edamame meets avocado in this lightened-up dip recipe. Serve it as a party snack with pita chips or veggies, and save the leftover to spread on your sandwich the next day!

20 min total 10 min prep 10 min cook 10 165 cal

Ingredients

10 serv.

12 to 16 ounces shelled edamame, fresh or frozen
1/2 cup, packed, roughly chopped fresh cilantro, including stems
1/2 cup plain yogurt
1 avocado, peeled, pitted, roughly chopped
1/2 cup water
1/4 cup lime or lemon juice
1 to 2 teaspoons salt
5 shakes Tabasco (less or more to taste)
3 drops dark sesame oil (more to taste)

Instructions

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1 Bring 2 quarts of well-salted water (2 tablespoons salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
2 Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil). Serve with pita, chips, crostini, or a vegetable platter.