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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Edamame-Avocado Dip Recipe

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This recipe for Edamame-Avocado Dip is from Lincroft Bible Church 2014 Ladies' Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 12oz. bag 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. black pepper
chopped tomato (optional)
pita chips or tortilla chips
Directions:
Directions:
In a food processor combine edamame, avocado, onion, lemon juice, pesto, salt, and pepper. Cover and process until well combined and nearly smooth.
Place dip in an airtight container and cover. Chill until serving time.
To serve, top with tomato and additional salt and pepper to taste. Serve with chips.

Makes about 2 1/2 cups of dip (20 2-tbsp. servings)
Personal Notes:
Personal Notes:
You can also flavor this dip with fresh basil.

 

 

 

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