White Bean Edamame Dip

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  • 15 oz white beans (cannellini), rinsed and drained
  • ½ cup frozen edamame shelled
  • 1 small avocado shelled
  • 2 cloves garlic peeled and cut in half
  • ¾ cup cilantro leaves lightly packed
  • 1 tsp ground cumin
  • ¾ tsp salt
  • 1 lime juiced
  • 3 tbsp extra virgin olive oil
  • ¼ cup warm water + more as needed
  • Blanch the edamame in boiling water for 2 minutes. Drain and let cool slightly.
  • Add beans, edamame, avocado and garlic to a food processor. Process for 20 seconds. Add cilantro, salt, cumin, and lime juice and turn the processor back on.
  • Slowly drizzle in the olive oil, followed by the water. Blend at least one minute or until completely smooth. Adjust the salt and cumin as needed.
  • Add a little more water if you want a thinner consistency.
This protein-packed dip is a great way to sneak in veggies and herbs. Serve with crackers or as a "mash" under fish or meat.
Make ahead tip: This stores well in an airtight container and will last for 4 days.