Edamame Avocado Dip
Ingredients
- 12 to 16 ounces shelled edamame
- 1/2 cup fresh cilantro
- 1/2 cup plain yogurt
- 1 avocado avocado
- 1/2 cup water
- 1/4 cup lime
- 1 to 2 teaspoons kosher salt
- Tabasco Tabasco Tabasco
- 3 drops sesame oil
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Instructions
- 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.
- 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.
Source
Original recipe: View Original