Friday, July 18, 2008

This dip, featured in the January 08 issue of Cooking Light, is a low-fat high-nutrition alternative to guacamole because it's made with edamame (soybeans). These little guys are high in protein, iron, calcium, and B vitamins and low in calories and fat.

I've made the dip several times and still crave it because it's tasty and fast, along with being healthy. I'll sometimes add more lemon juice, salt, hot sauce, or garlic to taste. Adding cilantro, sriracha or onions would work too - this recipe handles experimentation well.

Serve it with veggies (bell peppers cut into tortilla chip-like triangles are great - a lot of visual appeal when you serve sliced red, yellow and orange bell peppers next the green edamole) and/or with Terra Chips or Baked Tostitos.

Edamole - Cooking Light Jan 2008 - yields 2-3 servings

3/4 cup frozen shelled edamame, thawed (I've purchased them at Trader Joe's, but I'm sure they're available elsewhere)
3 tablespoons water
2 tablespoons avocado or olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon hot pepper sauce
1 garlic clove, halved
- Combine all ingredients in a food processor. Process until smooth. Cover and chill.


  1. Thanks, this one I'll have to try, it looks really good. Happy 18 months Caroline!

  2. Hooray! The recipe at last! I feel lucky to have already had a taste test with you two cats. It's so delish and I can't wait to make it myself!!!


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