HOME– A Japanese bean and a Mexican vegetable walk into a bowl… this dish does sound a bit like a bad joke, but I promise it’s a very tasty dip. Avocado & Edamame Dip is similar to guacamole, but different enough that it makes your taste buds tingle with the tease. It’s like eating a spicy haiku.

A thin chip sinks

Into a spicy green wave

Cool wind now

Avocado & Edamame Dip

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3 Ripe Avocado

14 oz. shelled, pre-cooked Edamame (soy beans)

1 ripe Tomato, diced

1 T Red Onion or Scallion, minced

Juice of 1 1/2 Limes

1 T Fish Sauce

1 T Rice Wine Vinegar

1/4 cup chopped Cilantro

1 clove Garlic, minced

2 Jalapeno, minced, (seeds optional)

3 Poblano peppers, minced

1/4 t Sugar

1/2 t Red Pepper Flakes

Sea Salt or Light Soy, to taste

Water, to help smooth the consistency

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In a large bowl, mash the peeled and pitted avocados with a spatula and squeeze 1/2 lime over the top. Chop the tomato and onions and add to the bowl. In a food processor, blend the remaining lime juice, fish sauce, rice wine vinegar, garlic, peppers, sugar, salt or soy until it’s smooth and spreadable. Add blended edamame mixture to the large bowl and combine all ingredients, adding small amounts of water until you achieve your desired consistency. Serve with chips or dipping vegetables. Also makes a super-hero sandwich spread.

Posted on November 16th, 2009 under 30 Days. 30 Posts., Issue no. 8, Savory • RSS 2.0 feed • Leave a response, or trackback