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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 cup 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.
- This recipe was entered in the contest for Your Best Dip
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