Foodie Friday: Edamame Guacamole

Photo credit

Do you love gaucamole but always end up eating too much and regretting it?  Then you NEED to try making this Edamame Guacamole.  It is super delicious, and GOOD for you!  An added bonus is that the edamame helps keep the avocado from turning brown quickly!  It's a WIN-WIN!

I found this recipe in the Journal Sentinel last year as a recipe suggestion for the Superbowl (go PACK...just not this year apparently).  Serve it with yellow bell pepper strips and you've got yourself a great green and gold party food!

Edamame Guacamole (serves 6)

1 cup shelled edamame (about 12 ounces unshelled)
½ cup skim milk
2 tablespoons chopped fresh cilantro plus cilantro for garnish (divided)
2 minced garlic cloves
2 jalapeno peppers
1 large ripe avocado
2 teaspoons fresh lime juice
Salt and pepper to taste
Finely chopped yellow bell pepper for garnish

Cook edamame in salted boiling water 5 minutes. Drain and cool to room temperature.

Combine edamame, soymilk or milk, the 2 tablespoons cilantro, garlic and chiles, if using, in bowl of food processor.

Process until mixture is very smooth, about 3 minutes. Set aside.

Peel and pit avocado and place in medium mixing bowl. Add lime juice and mash with a fork, leaving small chunks.

Add edamame mixture and stir just to combine. Season with salt and pepper. Garnish with cilantro and yellow peppers for a green and gold touch.  Serve with veggies (or tortilla chips if you are a rebel).

Nutrition per serving (serving size 1/6th of dip):
Calories: 124; Fat: 6.4g; Carbs: 11g; Protein: 7.9g; Cholesterol: 0.4mg

***This delicious take on guacamole is adapted from "Stop the Clock! Cooking" by Cheryl Forberg (Avery, 2003, $17.95).***

Snappy Carrot Dip

A co-worker of mine made this for our holiday potluck and it was TOO GOOD to not share with you.

Seriously...a dip made out of carrots -- a dip that not only TASTES good, but is GOOD FOR YOU??  Bring it ON!

Photo from Taste of Home:(recipe not the same as below)

Snappy Carrot Dip

 

·        2 pounds of carrots – cut into 3 inch lengths (or use baby carrots and skip peeling & chopping)

·        ¼ cup plus 2 Tbsp. extra virgin olive oil

·        ¼ cup red wine vinegar

·        3 garlic cloves – minced

·        1 ¼ teaspoons chili paste (like Sriracha)

·        1 ½ teaspoons ground cumin

·        ½ teaspoon ground ginger

1.     Bring a large saucepan of salted water to a boil. Add carrots and cook over moderately high heat until tender, about 20 minutes. Drain.

2.     Transfer carrots to a food processor. Add olive oil, red wine vinegar, garlic, hot sauce, cumin and ginger and process to a smooth puree. Season with salt and pepper to taste. (You may have to process in batches).

3.     Serve with crackers, chips, cheese and olives.

Seriously -- go try this NOW.

**thanks to my co-worker Kerry for sharing this recipe**