Best Edamame Guacamole Recipes

EDAMAME GUACAMOLE

Edamame Guacamole image

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!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 10

Number Of Ingredients 12

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:

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.
In medium bowl, mash together edamame puree, avocado, tomato, onion, jalapeño chile, lime juice, garlic, cilantro and salt.
Spoon into serving bowl, garnish with reserved edamame and lime wedges. Serve with chips.

Nutrition Facts : Calories 100, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 0 g, TransFat 0 g

EDAMAME GUACAMOLE

Edamame Guacamole image

Hate it when your guacamole turns dark, if it sets too long? Problem solved with this wonderful recipe by Anjah Shah and pleas go check out the wonderful blog..Picky eater... this is one recipe you will want to try for the holidays..

Provided by Pat Duran

Categories Spreads

Time 10m

Number Of Ingredients 10

Ingredients

2 c shelled edamame beans
2 Tbsp lime juice
3 clove garlic, minced
1/4 c red onion, diced
1/2 c fresh cilantro
1/2 small jalapeño pepper, minced,-optional
2 Tbsp green onion,minced
1/2 tsp salt or to taste
1/4 tsp freshly ground black pepper or to taste
1 Tbsp olive oil

Steps:

1. Place beans in food processor and pulse to a paste, about 1 minute. Add remaining ingredients. Process to combine. Adjust salt and pepper. Serve.Great with chips, crackers and combine with cooked egg yolk and stuff in deviled eggs. For a little fun cut the eggs like this- easy to handle and unique. Slice a small piece from the wide end of the egg, so it stands up. Then cut a piece from the opposite end and using a melon baller or a small spoon remove the yolk and any white from the top...now fill with the mixed up filling of your choice.

EDAMAME GUACAMOLE

EDAMAME GUACAMOLE image

Categories Vegetable Appetizer No-Cook Vegan

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 cup frozen shelled edamame, thawed
1 small, ripe avocado, peeled and pitted
1 chipotle pepper in adobo, finely chopped (optional)
1/3 bunch cilantro
1/4 white onion, roughly chopped
Juice of 2 limes
2 to 3 tablespoons water
Sea salt and freshly ground black pepper

Steps:

Put edamame, avocado, chipotle, cilantro, onion, and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.

GUACAMOLE-STYLE EDAMAME DIP RECIPE

Guacamole-Style Edamame Dip Recipe image

Follow this Guacamole-Style Edamame Dip Recipe for a fun party dip. This unique edamame recipe gets its creaminess from mayo, edamame and cilantro.

Provided by My Food and Family

Categories Home

Time 20m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 10

Ingredients

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup KRAFT Real Mayo Mayonnaise
2 cups frozen edamame (shelled), thawed
1 jalapeño pepper, finely chopped
3 cloves garlic, minced
1/2 cup chopped fresh cilantro, divided
6 Tbsp. finely chopped red onions, divided
3/4 cup TACO BELL® Thick & Chunky Mild Salsa
1 cup rinsed canned black beans
1 cup shredded iceberg lettuce

Steps:

Process dressing, mayo and edamame in food processor until smooth.
Add peppers, garlic, 6 Tbsp. cilantro and 1/4 cup onions; pulse just until blended. Spread onto bottom of pie plate.
Top with layers of salsa, beans, lettuce, and remaining onions and cilantro.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g