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
Ingredients
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16 ounces
shelled edamame (frozen or fresh)
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2/3 cup
yogurt (low-fat is fine)
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1 tablespoon
olive oil
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1/2
lime, juiced
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1/4 cup
cilantro leaves (loosely packed)
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1
garlic clove
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1/2 teaspoon
salt
Directions
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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.
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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.
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Add the remaining ingredients and pulse until the cilantro is finely chopped and all the ingredients are incorporated.
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Serve at room temperature. Dip can be stored in the refrigeratory for up to one week.
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