If you’re bored with the same easy guacamole dip recipes for your Cinco De Mayo party or Taco Tuesdays, how about trying this Easy Edamame Avocado Dip recipe? It’s from Holly Clegg’s Eating Well to Fight Arthritis cookbook.
This simple avocado dip has so much going for it besides taste! Now you don’t need to have arthritis to enjoy the health benefits of this homemade avocado dip made with edamame like fiber and protein. Not only do you make this avocado dip with edamame, but you use non fat plain Greek yogurt, which is another terrific source of protein.
Easy Edamame Avocado Dip for everyday cooking for health
I was amazed at the correlation between nutrition and inflammation! Did you know that arthritis is the second most frequently reported chronic condition with over 100 different types? May is National Arthritis Awareness Month, so I decided to highlight a recipe from my trim&TERRIFIC® cookbook, Eating Well to Fight Arthritis. We know eating healthy is good for us, but there are standout nutrients that are real power players in reducing inflammation.
In my Easy Edamame Avocado Dip, soybeans (edamame) are a good source of fiber, Omega-3 fatty acids, and a terrific vegetarian source of protein. From reducing the risk of heart disease and stroke, lowering cholesterol, to reducing joint pain from inflammation, research supports a long list of health benefits from eating foods rich in omega-3 fatty acids. If you love chips and dip, then this Easy Edamame Avocado Dip recipe is the best mix between guacamole and an edamame dip.
This easy avocado dip recipe is so quick to make as all ingredients go right into the food processor or high speed blender! This diabetic-friendly and naturally gluten free recipe for edamame dips can be served with fresh veggies sticks or gluten free chips for a low carb option.Or try this Easy Edamame Avocado Dip recipe as a delicious sandwich spread!
Easy Edamame Avocado Dip
- 1 large avocado (about 2/3 cup mashed)
- 1 1/2 cups shelled edamame, thawed
- 2 tablespoons lime juice
- 1/2 teaspoon minced garlic
- 1/2 cup salsa
- 3 tablespoons nonfat plain Greek yogurt
- Salt and pepper to taste
- Fresh veggie sticks or gluten free chips for serving
- In food processor or high speed blender, combine all ingredients, mixing until smooth.
- Serving size: 1/4 cup
- Calories: 62
- Calories from Fat: 29 (47%)
- Total Fat: 3g
- Saturated fat: 0g
- Unsaturated fat: 3g
- Sodium: 50mg
- Total Carbohydrates: 5g
- Sugar: 2g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Dietary Exchanges: 1 vegetable, 1/2 fat
Picture and recipe used with permission of author.
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