Edamame Guacamole
Recipes » Appetizers » Dips and Spreads
Or as my sister calls it Kate's Crack! You're going to be using a food processor to really blend this so don't get too wound up about the quality or size of your chopping. Throw the pieces together, blend and enjoy! I serve it with Garden of Eatin' Blue Chili Lime Tortilla chips. This recipe is so easy and keeps really well in a sealed jar in the fridge. The acidity of the lime juice prevents the avocado from turning.
Yield: 10 Servings Ready in 10 minutes
Cuisine: MexicanMain Ingredient: Avocado|Avocado|
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| 1 cupshelled edamame (See note) |
| 1 small; ripe avocado, peeled and pitted |
| 1 Chipotle pepper in adobo; finely chopped (See Note) |
| 1/3 bunchcilantro |
| 1/4 sweet onion (spanish or vidalia are good); roughly chopped |
| 2 limes; juiced (see Note) |
| 2 tbspwater |
| Sea salt and freshly ground pepper |
Edamame Guacamole Preparation
Add all ingredients to a food processor and pulse until smooth. If you have a mini food prep it works great, a big food processor is a little more cumbersome because it has so much empty space in which the ingredients can escape blending.
Season with salt and pepper to taste. I serve it with blue chili lime corn chips.
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