Edamame Avocado Dip
-
Category
Snack
-
Cusine
American
What do you need?
How to make?
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
3 drops of dark sesame oil
Directions
Bring 2 quarts of well salted water 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.
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 puréed. Add more water if you want a smoother consistency. Adjust seasonings .
Serve with pita, chips, crostini, or a vegetable platter.