Avocado Edamame Dip Recipe
Asian chili-garlic sauce adds heat and spice to this dip made from edamame and creamy avocado. If you like, skip the homemade tortilla crisps and serve the dip with organic tortilla chips or pita crisps.
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: about 2 cups dip plus 40 tortilla crisps; 8 servings; (1 serving = about 1/4 cup dip plus 5 crisps)
1 package (10 oz.) frozen shelled organic edamame
1 large organic avocado, halved, seeded, peeled and cut into quarters
1/4 cup chopped organic red onion
1/4 cup naturally-prepared chili-garlic sauce
3 tablespoons organic lime juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon fine sea salt
5 7-inch organic whole wheat flour tortillas
2 tablespoons naturally-prepared garlic-infused olive oil
1/4 teaspoon fine sea salt
1. Cook edamame according to package directions. Drain. Cool slightly.
2. In food processor combine edamame, avocado, red onion, chili-garlic sauce, lime juice, pepper and the 1/8 teaspoon salt. Cover and process until nearly smooth. Transfer to serving bowl. Cover and refrigerate at least 1 hour.
3. Meanwhile, lightly brush tortillas with garlic oil. Cut each tortilla into 8 wedges. Arrange wedges, oil side up in single layer, on baking sheet. Sprinkle with the 1/4 teaspoon salt. Bake at 375° F for 8 to 12 minutes or until brown and crisp.
4. Serve tortilla crisps with edamame mixture.