Edamame Avocado Dip
Edamame Avocado Dip is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 8 servings with 107 calories, 6g of protein, and 7g of fat each. For 67 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1024 people found this recipe to be delicious and satisfying. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up edamame, salt, lemon juice, and a few other things to make it today. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Easy Edamame Avocado Dip, Edamame Avocado Hummus, and Edamame Avocado Hummus are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 10 minutes
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
1-2 teaspoons salt
5 shakes of Tabasco (less or more to taste)
3 drops of dark sesame oil (more to taste)
Equipment:
food processor
Cooking instruction summary:
Method 1 Cook the edamame: 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 Blend the edamame with the remaining ingredients: 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 pured. 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.
Step by step:
1. 1 Cook the edamame: Bring 2 quarts of well salted water (2 tablespoons salt) to a boil.
2. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender.
3. Drain with cold water.
2 Blend the edamame with the remaining ingredients
1. Place drained cooked edamame in a food processor. Pulse several times.
2. Add the chopped cilantro. Pulse again.
3. Add the remaining ingredients, and pulse until well pured.
4. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).
5. Serve with pita, chips, crostini, or a vegetable platter.
Nutrition Information:
covered percent of daily need
