Edamame-Avocado Dip

From Good Housekeeping October 2010! A healthy twist on guacamole.

Start to Finish: 20 minutes

Ingredients

1 12-oz. pkg. frozen shelled edamame (sweet soybeans), thawed
1 medium avocado, halved, seeded, peeled, and cut up
1/4 cup chopped onion
3 Tbsp. lemon juice
2 Tbsp. purchased basil pesto (I used a little olive oil and skipped the pesto since I didn't have any.. turned out just fine)
3/4 tsp. sea salt or kosher salt
1/4 tsp. freshly ground black pepper
Chopped tomato (optional)
Pita chips or tortilla chips

Directions

1. 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.
2. 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).

Nutritional facts

Calories 48, Total Fat (g) 3, Monounsaturated Fat (g) 1, Sodium (mg) 74, Carbohydrate (g) 3, Total
Sugar (g) 1, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 8, Calcium (DV%) 2, Iron (DV%) 2