Green Bay Football Outdoor Cooking and Tailgating Recipes: Pack Attack Party Planning With Appetizers, Meat & Game by Nathan Isaac (Coach Kaleb) - HTML preview

31. Edamame-Avocado Dip

Makes: 20 servings

Yield: 2-1/2 cups

Start to Finish: 20 mins

Ingredients:

1 12 - ounce package frozen shelled edamame (sweet soybeans), thawed

1 medium avocado, halved, seeded, peeled, and cut up

1/4 cup chopped onion

3 tablespoons lemon juice

2 tablespoons purchased basil pesto

3/4 teaspoon sea salt or kosher salt

1/4 teaspoon freshly ground black pepper

Chopped tomato (optional)

Pita chips or tortilla chips

Directions:

In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until well combined and nearly smooth. Place dip in an airtight container; cover. Chill until serving time.

To serve, top with tomato and additional sea salt and pepper. Serve with pita or tortilla chips.

Makes 2-1/2 cups dip (twenty 2-Tbsp. servings).