Recipes
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Follow Jewish TimesNovember 14, 2008
EDAMAME-AVOCADO DIP
Dairy
Ingredients
1 1/2 cups frozen shelled edamame or frozen peas
1 medium ripe Haas avocado, peeled and pitted
1/3 cup light sour cream
3 tablespoons French’s® spicy brown mustard
2 medium green onions, chopped
3 tablespoons lime juice
2 tablespoons prepared salsa
1 teaspoon minced garlic
1/2 teaspoon salt
Directions
Cook edamame according to package directions; drain and cool. Transfer to food processor. Chop edamame in processor. Add avocado, sour cream, mustard, green onion, lime juice, salsa, garlic and salt. Process until smooth. Serve with baked tortilla chips or veggies. Serves 8 (2 cups). •