Avocado and Edamame Dip

This dip is perfect with tortilla chips or as a spread for a sandwich. Hot sauce can be omitted or lessened if you want it milder.

Original recipe makes 1 1/2 cups


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

  • PREP

    15 mins


    45 mins


  1. 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.


Calories: 171 kcal
Carbohydrates: 11.3 g
Cholesterol: 0 mg
Fat: 13.5 g
Fiber: 5.7 g
Protein: 5.1 g
Sodium: 181 mg