Guacamole Style Edamame Dip Recipes

EDAMAME GUACAMOLE

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.

GUACAMOLE-STYLE EDAMAME DIP RECIPE

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.

MOCK GUACAMOLE

Steps:

• Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.

EDAMAME DIP (EDAMOLE)

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.

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

EDAMAME GUACAMOLE

Steps:

• BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
• COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
• PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
• MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
• ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
• TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
• TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)

Steps:

• Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes); Drain.
• Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!).
• In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
• Now add the broccoli and edamame; pulse on and off until well incorporated.
• Last, add the roughly chopped avocado to the above mixture (don't toss that pit!) and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
• Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
• Chef's notes: “Edamame” are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until you’re ready to serve, or for the duration of time it’s stored in your refrigerator.