Creamy Edamame And Avocado Dip

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!


Xo– Ayesha

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.)

Kid-Friendly Apple Cider Barbeque Sauce

Kid-Friendly Apple Cider Barbeque Sauce. Warning! Your kids will go crazy over this sauce. (and so will you!) It’s thick and tangy with just the right amount of sweetness. The perfect accompaniment for my “flax seed chicken tenders.” You can get the full recipe for my chicken tenders in my cookbook “The Seasoned Life” available at book retailers nationwide. You can use this as a dip or top your favorite burger or grilled sandwich with this condiment. Super excited to share some of my favorite apple recipes with you this fall. Let me know what you think in the comments below. Happy Fall!


Xo- Ayesha


Apple Cider Barbeque Sauce


Apple Cider Barbeque Sauce

1/2 cup apple puree
Two tablespoons apple cider vinegar
1 cup organic ketchup
1-1/2 tablespoons Worcestershire
1 tablespoon molasses
Two tablespoons dark brown sugar
Two tablespoons cane sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/4 tsp salt and pepper

Combine all ingredients in a saucepan. Cook the sauce over high heat continually stirring and bring to a boil. Finally, reduce the heat and cook on low for 20-25 minutes or until thickened. Allow to cool and . You can store this condiment in an airtight jar or container for up to two weeks.