Avocado and Edamame Dip recipe

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Ingredients

6 ounces shelled edamame (green soybeans)
½ onion, chopped
½ cup tightly packed cilantro
2 tablespoons olive oil
1 large avocado, peeled, pitted and cubed
1 lemon, juiced
1 tablespoon chile-garlic sauce (such as Sriracha®)
salt and pepper to taste

Nutrition Info

170.5 calories
carbohydrate: 11.3 g
cholesterol: : -
fat: 13.5 g
fiber: 5.7 g
protein: 5.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 116.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce, season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.

Recipe Yield

1 1/2 cups

Recipe Note

This dip is perfect with tortilla chips or as a spread for a sandwich. Hot sauce can be omitted or lessened if you want it milder.

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