Edamame Avocado Dip

By contessawannabe

Ingredients

• 1 12-oz. pkg. frozen shelled edamame (sweet soybeans), thawed
• 1 medium avocado, halved, seeded, peeled, and cut up
• 1/4 cup chopped onion
• 3 Tbsp. lemon juice
• 2 Tbsp. purchased basil pesto
• 3/4 tsp. sea salt or kosher salt
• 1/4 tsp. freshly ground black pepper
• Chopped tomato (optional)
• Pita chips or tortilla chips

Details

Servings 20
Adapted from m.bhg.com

Preparation

Step 1

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).


Nutritional facts
Calories 48, Total Fat (g) 3, Monounsaturated Fat (g) 1, Sodium (mg) 74, Carbohydrate (g) 3, Total Sugar (g) 1, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 8, Calcium (DV%) 2, Iron (DV%) 2