Edamame Guacamole
Or as my sister calls it Kates Crack Youre going to be using a food processor to really blend this so dont get too wound up about the quality or size of your chopping Throw the pieces together blend and enjoy I serve it with Garden of Eatin Blue Chili Lime Tortilla chips This recipe is so easy and keeps really well in a sealed jar in the fridge The acidity of the lime juice prevents the avocado from turning
Or as my sister calls it Kates Crack Youre going to be using a food processor to really blend this so dont get too wound up about the quality or size of your chopping Throw the pieces together blend and enjoy I serve it with Garden of Eatin Blue Chili Lime Tortilla chips This recipe is so easy and keeps really well in a sealed jar in the fridge The acidity of the lime juice prevents the avocado from turning
- Carbohydrate 4.26154666666667 g
- Cholesterol 0 mg
- Fat 0.0838666666666667 g
- Fiber 1.14426664717992 g
- Protein 0.2956 g
- Saturated Fat 0.00893733333333333 g
- Serving Size 1 1 Serving (67g)
- Sodium 16.7323666666667 mg
- Sugar 3.11728001948675 g
- Trans Fat 0.0430813333333333 g
- Calories 12 calories
Step-by-step
- Add all ingredients to a food processor and pulse until smooth. If you have a mini food prep it works great, a big food processor is a little more cumbersome because it has so much empty space in which the ingredients can escape blending.
- Season with salt and pepper to taste. I serve it with blue chili lime corn chips.
Bright green edamame paste meets the buttery richness of avocado, resulting in a thick dip that coats tortilla chips without snapping them. Financial efficiency drives this hybrid recipe, as frozen edamame stretches a single expensive avocado into ten full servings without diluting the overall creaminess. When processing ingredients in a standard kitchen machine, small quantities often splatter against the walls, which makes a mini food processor bowl essential for pulling stubborn bits of cilantro and sweet onion into the blades.
Preserved chipotle peppers in adobo bring concentrated smoke and heat, requiring careful portion control so capsaicin does not overpower the delicate sweetness of the legumes. Fresh lime juice acts as an antioxidant barrier by lowering the pH level on the surface of the avocado flesh, significantly slowing down enzymatic browning during storage in a sealed jar.
Overprocessing the mixture transforms a textured dip into an unappealing baby-food puree, so pulse the motor in short one-second intervals until the desired consistency appears.
