Edamame Dip

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Edamame Dip

 

1 1/2 cups shelled edamame

2 tablespoons extra-virgin olive oil

1/4 cup light sour cream

2 1/2 tablespoons lemon juice

3/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 cup cilantro, chopped

hoy sauce, to taste

 

Cook the edamame about 5 minutes in lightly salted boiling water, or until

crisp-tender. Drain.

In food processor, combine edamame, oil, sour cream, lemon juice, cumin and

salt, and pulse the machine, stopping to scrape down the sides, until the

mixture is smooth. Stir in cilantro. Add Tabasco to taste.

Makes 4 servings.

Calories 126, Fat 10 g, Carbs 6 g, Sodium 165 mg, Fiber 5 g.

Points 3.

 

 

 

 

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