Ingredients
Scale
- 2 ripe avocados, pitted and peeled
- 1 cup shelled edamame (cooked and cooled)
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon sea salt (plus extra for garnish)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Sea salt crackers for serving
Instructions
- Prepare the avocados by cutting them in half, removing the pits, and scooping the flesh into a bowl. Mash lightly with a fork.
- In a food processor, combine mashed avocado, edamame, garlic, lime juice, and olive oil. Blend until smooth.
- Transfer to a bowl and stir in cilantro, sea salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
- Spoon into a serving bowl, garnish with extra sea salt and cilantro. Serve with sea salt crackers.
Notes
- Use ripe avocados for the creamiest texture.
- Chill the dip for 30 minutes before serving to enhance flavors.
- Store leftovers with plastic wrap pressed directly on the dip to prevent browning.
- For extra creaminess, add 1/4 cup Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1/4 cup dip + crackers
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg