Edamame Dip

Last summer, I had a serious obsession with guacamole. I realized that it was definitely not healthy for me to be eating it on an almost-daily basis, so something had to be done to quench my craving. For reasons unbeknownst to me, edamame seemed like a good substitute. I added all the other flavors of guacamole – lime, garlic, cilantro – and, although it is not necessarily a substitute for guac, it is nonetheless a really really tasty dip.

Edamame Dip
(makes about 2 cups)

1 16 ounce bag frozen shelled edamame

1/2 - 2/3 cup lowfat yogurt
1 tablespoon canola oil

Juice of ½ lime
¼ cup loosely packed cilantro leaves
1 medium garlic clove, cut into a few pieces
¾ teaspoon salt

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Bring a large pot of water to a boil. Add the frozen edamame. Let the water return to a boil and then cook for another 15 minutes. Drain the edamame and let it cool.

Add the edamame, 1/2 cup of yogurt, and oil to the bowl of a food processor. Process until very smooth. If the dip is stiff, add the remaining yogurt.

Add the remaining ingredients and pulse until the cilantro is finely chopped and all the ingredients are incorporated. Serve at room temperature with pita chips or crudité.