Edamame Ersatz Guac Dip

By raspberryeggplant • January 16, 2011 • 0 Comments

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Author Notes: A few summers ago, I had a serious obsession with guacamole. I realized that it was definitely not healthy for me to be eating it on a regular basis, so something had to be done to quench my craving. For reasons unbeknownst to me, edamame seemed like a good substitute. I added all the other flavors of guacamole – lime, garlic, cilantro – and, although it is not necessarily a straight substitute for guac, it is nonetheless a really really tasty dip. - raspberryeggplant

Makes 2 cups

16 ounces shelled edamame (frozen or fresh)
2/3 cups yogurt (low-fat is fine)
1 tablespoon olive oil
1/2 lime, juiced
1/4 cup cilantro leaves (loosely packed)
1 garlic clove
1/2 teaspoon salt

Bring a large pot of water to a boil. Add the edamame and let the water return to a boil, then cook until the edamame are very tender, about 15 minutes. Drain and transfer to the bowl of a food processor.
Add 1/2 cup of the yogurt and the oil to the food processor and process until very smooth. If the dip is stiff, add the remaining yogurt.
Add the remaining ingredients and pulse until the cilantro is finely chopped and all the ingredients are incorporated.
Serve at room temperature. Dip can be stored in the refrigeratory for up to one week.