Makes: 20 servings
Yield: 2-1/2 cups
Start to Finish: 20 mins
Ingredients:
1 12 - ounce package frozen shelled edamame (sweet soybeans), thawed
1 medium avocado, halved, seeded, peeled, and cut up
1/4 cup chopped onion
3 tablespoons lemon juice
2 tablespoons purchased basil pesto
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
Chopped tomato (optional)
Pita chips or tortilla chips
Directions:
In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until well combined and nearly smooth. Place dip in an airtight container; cover. Chill until serving time.
To serve, top with tomato and additional sea salt and pepper. Serve with pita or tortilla chips.
Makes 2-1/2 cups dip (twenty 2-Tbsp. servings).