Avocado and Edamame Dip


  • 6 ounces shelled edamame (green soybeans)
  • ½onion, chopped
  • ½ cup tightly packed cilantro
  • 2 tablespoons olive oil
  • 1 large avocado, peeled, pitted and cubed
  • 1lemon, juiced
  • 1 tablespoon chile-garlic sauce (such as Sriracha®)
  • salt and pepper to taste
  • Directions

  • Step 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.


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