Edamame – Avocado Dip

November 19, 2019

Prep Time:

10 Minutes

Cook Time:

3 Minutes

Serves:

About 2 Cups of Dip

Tags:

Gluten Free, Vegetarian, Dips and Sauces, Vegan

Baking Bread Composition_edited.jpg

About the Recipe

p.220 Battered: A Whipped and Sipped Mystery

Alene felt stunned that Kacey was back in rehab and ashamed that she’d been so impatient with Frank, who said, “There’s a crazy person on the loose and I think all of you need to be cautious right now. Can you make sure your staff is on the alert for anything unusual and try not to be alone? Also, could you do me a personal favor and check your phone more often? You do have me on speed dial, right?”

She nodded as Frank and Jack left. He didn’t have to speak to her as if she were a child, she thought glumly. She turned away, instead of admiring Frank’s muscular back and confident stride. She sat down and added him to her speed dial after her father, Ruthie, Lydia, and Brianne. Grabbing an apple from the counter, she headed to her office. It was the end of the month and she had to finish ordering and to work on payroll.

She holed up in her office for a few hours, drank more decaf espresso with almond milk, and ate a raw kale Alene pulled out her old blender and made an edamame/avocado dip followed by a kale and parsley dip for the next morning. She grumbled to herself because the dips weren’t as smooth and fluffy as those made with the blender whose base was in police custody.

Ingredients

  • 12 oz frozen bag raw edamame (Trader Joe has them)

  • 1 avocado

  • ½ cup lemon juice

  • About 2 tsp mixed herbs (basil, parsley, oregano – whatever you have)

  • ½ tsp dry garlic or a fresh garlic clove

  • ½ tsp salt

  • ½ tsp pepper

Preparation

  1. Cook edamame and garlic in the microwave about 1 -2 minutes

  2. Let it sit and cool for a few minutes

  3. Toss everything into a food processor or professional blender

  4. Taste for seasonings and add more salt, pepper or lemon as needed