Edamame Avocado Dip

Edamame Avocado Dip
Recipe type: Appetizer
A vibrant dip for any occasion!
  • ⅔ cup shelled edamame
  • ½ ripe avocado
  • 8 basil leaves or ¼c cilantro
  • 1 tablespoon olive oil
  • ½ teaspoon lemon zest plus 1 tablespoon lemon juice
  • kosher salt
  • cut-up vegetables, for serving
  1. Cook the edamame according to the package directions.
  2. Puree the edamame, avocado, basil, oil, lemon zest, lemon juice, ¼ cup water, and ½ teaspoon salt in a food processor until smooth, 30 seconds to 1 minute.
  3. Serve with vegetables.
  4. Store the dip in the refrigerator in an airtight container for up to 2 days.


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