Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe — edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. You can enjoy this as a dip, healthy snack or sandwich spread!
Edamame and Avacado Dip
12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil
Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.
Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.
Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)
Mango and Avocado Guacamole. Hey everyone! Now mango is not only a household favorite snack for myself and my kids but its just so reminiscent of my childhood. And I put it in as many dishes as I can. Did you know that its only 100 calories for a cup of mango?! You can easily prep this and store it in some glad containers or baggies to take on the go or pack in your kid’s lunch for camp or school. Another favorite of mine has to be avocado. So making guacamole and adding in mango was natural. You get a little spice from the jalapeño and a subtle onion/garlic bite from the shallot. Do you have any interesting recipes for guacamole? Share in the comments below.
Mango And Avocado Guacamole
Two ripened avocados, halved pitted and diced. (I like mine chunky)
One jalapeño chile, deseeded and minced. (Leave some of the seeds if you like heat)
One shallot, finely chopped.
Two tablespoons lime juice
1 Tommy Atkins ripened mango, peeled and cut into chunks. (Most common mango found in stores)
1/2 cup cilantro, roughly chopped.
Salt and pepper to taste.
In a large bowl add avocados, jalapeno, shallot and lime juice. Season with salt and pepper to your liking and give a gentle toss. Now fold in your chunks of mango and cilantro. Check for seasoning and adjust if necessary.
Serve with vegetable or tortilla chips and enjoy!