Ingredients

The following ingredients have 8 Servings
  • 10 ounces frozen edamame pods
  • 1 jalapeño pepper ((se seeds to control the spice of the dip))
  • 1 ripe avocado
  • 1 clove garlic
  • 1.5 limes ((juiced))
  • 1/4 cup chopped green onion
  • 1/2 cup fresh cilantro (plus extra to taste)
  • 1 tsp salt
  • 1/4 teaspoon black pepper
  • 1/4 cup avocado oil ((or olive oil) )

Instruction

  • In a small pot, bring 3 cups of water to a boil. Add frozen edamame and boil until tender, approx. 6-8 minutes. Drain, cool, and remove soybeans from their pods.
  • Remove the stem and seeds from your jalapeño. For a spicier did you can leave the seeds in tact. I added 1/4 tsp of the seeds back in and it was my perfect degree of heat - totally customize the spice to taste here.
  • In a food processor, combine edamame, jalapeño, avocado, lime juice, green onion, cilantro, salt, and pepper. Pulse until finely chopped and mostly pureed, scraping down the sides once or twice as needed.
  • With the processor running, slowly drizzle in the olive oil. Once incorporated, scrape down the bowl and then process for another 10 seconds or so. Add any extra needed/desired. Adjust seasoning to taste and serve with your favorite  sliced veggies and tortilla chips. Enjoy!