If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Made in Milwaukee
What to eat, see, and do (hint: there's a lot of beer)
Made in Milwaukee.
Did you say vacation or cocktail?
Know (and shop) the basics.
Churros: the free-form, fast donut.
The chicest apron around.