Name: Edamame Avocado Dip
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: 12 to 16 ounces shelled edamame, fresh or frozen -; 1/2 cup, packed, roughly chopped fresh cilantro, including stems -; 1/2 cup plain yogurt -; 1 avocado, peeled, pitted, roughly chopped -; 1/2 cup water -; 1/4 cup lime or lemon juice -; 1 to 2 teaspoons salt -; 5 shakes Tabasco (less or more to taste) -; 3 drops dark sesame oil (more to taste) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Edamame Avocado Dip

1. 12 to 16 ounces shelled edamame, fresh or frozen -

2. 1/2 cup, packed, roughly chopped fresh cilantro, including stems -

3. 1/2 cup plain yogurt -

4. 1 avocado, peeled, pitted, roughly chopped -

5. 1/2 cup water -

6. 1/4 cup lime or lemon juice -

7. 1 to 2 teaspoons salt -

8. 5 shakes Tabasco (less or more to taste) -

9. 3 drops dark sesame oil (more to taste) -

How to cook deliciously - Edamame Avocado Dip

1. Stage

Cook the edamame: Bring 2 quarts of well salted water (2 tablespoons salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.

2. Stage

Blend the edamame with the remaining ingredients: Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil). Serve with pita, chips, crostini, or a vegetable platter.