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Edamame Guacamole

Edamame Guacamole
  • Prep 20 min
  • Total 20 min
  • Servings 10
This dip combines creamy, slightly spicy guacamole with edamame. The resulting dip is rich and flavorful with more texture than guacamole on its own. Enjoy your "guac-a-mame" with tortilla chips or fresh veggies!
Updated May 21, 2014

Ingredients

  • 1 cup Cascadian Farm™ organic frozen shelled edamame (from 10-oz bag)
  • 2 tablespoons water
  • 3 medium ripe avocados, peeled, pitted and chopped
  • 1 plum (Roma) tomato, chopped
  • 1/4 cup finely chopped onion
  • 1 medium jalapeño chile (2 to 3 inch), seeded, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon fine sea salt
  • Lime wedges, if desired
  • Food Should Taste Good™ tortilla chips, as desired

Steps

  • 1
    Cook and drain edamame as directed on package; cool 5 minutes. Set aside 1 tablespoon cooked edamame for garnish. Spoon remaining edamame into bowl of food processor with 2 tablespoons water. Cover; process until smooth.
  • 2
    In medium bowl, mash together edamame puree, avocado, tomato, onion, jalapeño chile, lime juice, garlic, cilantro and salt.
  • 3
    Spoon into serving bowl, garnish with reserved edamame and lime wedges. Serve with chips.

  • Some great vegetable dippers to try include strips of red or green bell pepper, zucchini, yellow squash or celery.
  • Make this dip up to 24 hours before serving. Store covered in the fridge.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
320mg
9%
Total Carbohydrate
6g
2%
Dietary Fiber
3g
14%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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