Recipe

Edamame Ersatz Guac Dip

Photo by raspberryeggplant

This recipe was entered in the contest for Your Best Dip
Chef
raspberryeggplant's Notes: A few summers ago, I had a serious obsession with guacamole. I realized that it was definitely not healthy for me to be eating it on a regular basis, so something had to be done to quench...
A few summers ago, I had a serious obsession with guacamole. I realized that it was definitely not healthy for me to be eating it on a regular basis, so something had to be done to quench my craving. For reasons unbeknownst to me, edamame seemed like a good substitute. I added all the other flavors of guacamole – lime, garlic, cilantro – and, although it is not necessarily a straight substitute for guac, it is nonetheless a really really tasty dip.

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16 ounces shelled edamame (frozen or fresh) Ask a question about this ingredient

1/4 cup cilantro leaves (loosely packed) Ask a question about this ingredient

Bring a large pot of water to a boil. Add the edamame and let the water return to a boil, then cook until the edamame are very tender, about 15 minutes. Drain and transfer to the bowl of a food processor.
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Add 1/2 cup of the yogurt and the oil to the food processor and process until very smooth. If the dip is stiff, add the remaining yogurt.
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Add the remaining ingredients and pulse until the cilantro is finely chopped and all the ingredients are incorporated.
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Serve at room temperature. Dip can be stored in the refrigeratory for up to one week.
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