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
shelled edamame (frozen or fresh)
yogurt (low-fat is fine)
cilantro leaves (loosely packed)
In This Recipe
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.