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Edamame-Avocado Dip

This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.

Recipe information

  • Yield

    Serves 8; 1/4 cup per serving

Ingredients

10 ounces frozen shelled edamame (green soybeans), thawed
3/4 cup cold water
1/2 medium avocado, chopped
1/4 cup thinly sliced green onions
1/4 cup snipped fresh cilantro
3 tablespoons fresh lime juice
1 medium garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt

Preparation

  1. Step 1

    In a food processor or blender, process all the ingredients until smooth. Cover and refrigerate for at least 2 hours before serving.

  2. Nutrition information

    Step 2

    (Per serving)

    Step 3

    Calories: 66

    Step 4

    Total fat: 3.5g

    Step 5

    Saturated: 0.5g

    Step 6

    Trans: 0.0g

    Step 7

    Polyunsaturated: 0.0g

    Step 8

    Monounsaturated: 1.0g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 78mg

    Step 11

    Carbohydrates: 5g

    Step 12

    Fiber: 3g

    Step 13

    Sugars: 2g

    Step 14

    Protein: 5g

    Step 15

    Calcium: 24mg

    Step 16

    Potassium: 254mg

  3. Dietary Exchanges

    Step 17

    1/2 starch

    Step 18

    1/2 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsDipEdamameBean and LegumeVegetableAvocadoSnackLunchVeganKetoNut FreeGluten FreeMeal PrepEasyQuickNo-CookFood ProcessorCookbooks
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