All dips have a special place in my heart…and my belly for that matter. One of my favorites is guacamole, it’s green, fresh, healthy, and quick to whip up (perfect for a party!). Guacamole also goes great with tacos, quesadillas, sandwiches, wraps, salada, etc.
But, avocados can be expensive and it is sometimes difficult to find a good one. Then you prepare your dip and look forward to leftovers the next day, you open your fridge to a brown gross mess. What the heck? An alternative, EDAMAME! AKA soy beans. They are just as healthy, green, and fresh tasting. You can always find them in your frozen vegetable section and don’t turn brown…well eventually everything turns brown, but you know where I’m getting at! You are also more likely to find the little ‘mamies on sale than the avocados. The batch I made today uses 1 cup avocado and 1 cup shelled edamame. Next time, I think I’ll try just 2 cups of edamame.
If you do not own a mini food processor, no problem. You can use a regular one if you are making a larger batch and the back of a fork would suffice. However, I think it is important to tell you how much we LOVE our mini food processor! Honestly, we’ve used this baby 100 times more than our large processor. They are perfect for dips (duh), marinades, chopping onions on the fly, salad dressings. Regular processors are so heavy and clunky, and really kind of awkward. The mini version is so easy to get out, store, and move around. Anyway, enough kissing up to the mini food processor, here is our lovely bundle of joy:
1 cup avocado, diced
1 cup shelled, edamame
1 cup tomatoes, finely diced
1 cup red onion, finely diced (use less if you don’t care for onion!)
1 jalapeno, finely diced
1 huge handful of cilantro, roughly chopped
juice of 1 lime
salt and pepper
-Cook the edamame according to package directions.
-Add the avocado, edamame, lime juice, and a pinch of salt & pepper to a small food processor, pulse until combined and a desirable consistency.
Here is mine:
-Scoop mixture into a container. Add the tomato, onions, jalapeno, and cilantro to the container. Stir to combine the rest of the ingredients. Taste and season if needed.
HOW TO STORE GUACAMOLE
-Scoop the guacamole into an air tight container/tupperware
-Rip a sheet of plastic wrap and push it down over top of the dip. The plastic wrap should be touching the guacamole.
-Smooth the loose plastic rap around the edges of the container. You are creating a sealed environment for the dip!
-Cover the container with the lid as usual