Best Edamole Dip From Cooking Light Recipes

Edamole Dip image

Provided by Food Network

Time 18m

Yield about 2 1/2 cups

Number Of Ingredients 11

1/2 cup peeled edamame, fresh or frozen
1/2 cup broccoli stalks, peeled
1 avocado, peeled
1 scallion, sliced
1/2 red onion, diced
1 clove fresh garlic, minced
1/2 jalapeno, minced
1 lime, juiced
1 tomato, diced
2 tablespoons cilantro, chopped
Sea salt

Steps:

In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside.
Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!!

Nutrition Facts : Calories 13 calorie, SaturatedFat 0 grams, Carbohydrate 1 grams, Fiber 1 grams

Tangy Guacamole-Ranch Dip image

Provided by Food Network Kitchen

Time 45m

Yield 2 cups

Number Of Ingredients 11

1 1/4 cups low-fat buttermilk
One 8-ounce avocado, halved, pitted and peeled
1/4 cup loosely packed chopped fresh cilantro
1/4 cup loosely packed fresh dill fronds
1/4 cup loosely packed fresh flat-leaf parsley
1 teaspoon white wine vinegar
3 scallions, white and light green parts chopped
1/2 clove garlic, finely chopped
Fine salt
1 small tomato, finely chopped
Pita chips, for serving

Steps:

Put the buttermilk, avocado, cilantro, dill, parsley, vinegar, scallions and garlic in a blender and blend until smooth. Transfer to a medium bowl and season with 1/2 teaspoon salt. Fold in the tomato. Cover with plastic wrap that sits directly on top of the dip and refrigerate for 30 minutes or up to 1 day before using. Serve with pita chips for dipping.
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Edamame Dip (Edamole) image

Provided by HealthyFoodLover

Time 10m

Yield 4

Number Of Ingredients 8

2 cloves garlic
1 chipotle pepper in adobo sauce
2 tablespoons olive oil
1 teaspoon hot pepper sauce, or to taste
½ teaspoon cumin
1 cup frozen shelled edamame (green soybeans), thawed
1 tablespoon water, or as needed
salt and pepper to taste

Steps:

Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg