Avocado Edamame Dip

  • Yield: 8 servings


1large avocado (about 2/3 cup mashed)
1 1/2cups shelled edamame, thawed
3tablespoons lime juice
1tablespoon jarred jalapenos
1/2teaspoon minced garlic
1/2cup salsa
1/4cup nonfat sour cream
-- Salt and pepper to taste


  1. In food processor, combine all ingredients, mixing until smooth. Makes 2 cups.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).