Mexican Avocado and Edamame Dip Recipe

Avocado and Edamame Dip 


6 ounces shelled edamame (green soybeans)

1/2 onion, chopped

1/2 cup tightly packed cilantro

2 tablespoons olive oil

1 large avocado, peeled, pitted and cubed

1 lemon, juiced

1 tablespoon chile-garlic sauce (such as Sriracha®)

salt and pepper to taste


Place the edamame, onion, cilantro, and olive oil into a food processor. Pulse until finely chopped. Add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. Puree until smooth. Refrigerate at least 30 minutes before serving.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *