Summertime is perfect for enjoying cookout foods at your outdoor BBQ, on a picnic, or just lounging on your deck at home! One of my favorite summertime foods are different, unique, and healthy versions of “chips and dip.” While the traditional “chips and dip” can run you over 500 calories per serving, my made-over guacamole is insanely rich and creamy and you can enjoy 1/3 of a cup for under 100 calories! Add to that one serving of healthier chips that are organic, high in fiber, and all natural and you end up with a perfect summertime snack for about 200 calories.
My secret ingredients in this guacamole are edamame and Greek Yogurt. An added bonus: This version packs about half the calories and three times the protein as regular guac!
The Ingredients
- 2 cups shelled edamame beans
- 1/4 cup Organic NonFat Greek Yogurt
- 2 Tbsp lime juice
- 3 garlic cloves, minced
- 1/4 cup red onion, diced
- 1/2 cup fresh cilantro
- 1/2 jalapeño pepper, minced (optional)
- 2 Tbsp green onions, minced
- 1/2 tsp salt (more to taste)
- 1/4 tsp freshly ground black pepper (more to taste if needed)
- 1 Tbsp olive oil
- Serve with healthy, organic, chips (about 100-120 calories per serving) – I used Late July
The Directions
Step 1: Place edamame in the bowl of a food processor and process to a paste, stopping to scrape down the sides as necessary. This should take less than a minute.
Step 2: Add yogurt, lime juice, garlic, red onion, cilantro, jalapeño, green onions, salt, pepper and olive oil to the food processor. Process to combine. Add more salt and pepper if needed, to taste. Serve immediately.
Edamame Guacamole
Ingredients
- 2 cups shelled edamame beans
- 1/4 cup Organic NonFat Greek Yogurt
- 2 Tbsp lime juice
- 3 garlic cloves minced
- 1/4 cup red onion diced
- 1/2 cup fresh cilantro
- 1/2 jalapeño pepper minced (optional)
- 2 Tbsp green onions minced
- 1/2 tsp salt more to taste
- 1/4 tsp freshly ground black pepper more to taste if needed
- 1 Tbsp olive oil
- Serve with healthy organic, chips (about 100-120 calories per serving) - I used Late July
Instructions
- Place edamame in the bowl of a food processor and process to a paste, stopping to scrape down the sides as necessary. This should take less than a minute.
- Add yogurt, lime juice, garlic, red onion, cilantro, jalapeño, green onions, salt, pepper and olive oil to the food processor. Process to combine. Add more salt and pepper if needed, to taste. Serve immediately.
TAGS: appetizers, gluten-free, kid friendly recipes, mexican recipes, quick meals, side dishes, snacks, vegetarian
Wow! This looks fantastic. I’m absolutely hooked on guacamole. I eat it on my Ezekiel bread everyday — with lots of spicy red pepper. I will definitely try this version of it, as I am equally in love with edamame. Thanks for the new twist. 🙂
Omg yes! Guac on Ezeikel bread is one of my favorite snacks!! I can’t wait for you to try this recipe – I’m sure you will love it!
Love this recipe, very creative!
Thanks so much Helen! I can’t wait for you to try it!
This is so genius! And it sounds delicious!
Thanks so much Amelia!! 🙂
This sounds great! Thank you!
Of course! Hope you enjoy this recipe Phyllis!
Without even trying this I know we will love it! Thanks.
Yesss! I’m sure you will Sharon – can’t wait for you to try this!
This recipe was delicious! I never thought about making guac out of something else besides avocados! I even added a little Simple Girl BBQ sauce to this after I found that suggestion on their recipes page. It sounds different, but definitely worth a try!
Thanks Sara! Really interesting you added BBQ sauce to this – great tip – thanks for sharing!
You’re welcome! Yeah, I thought it was kind of weird to be honest, but I like BBQ and Simple Girl is all natural and sweetened with organic stevia instead of sugar so it was worth a shot. Turned out to be super delicious..same with this edamame version
That makes sense! Love the idea!
I am a food lover, so I found your tips very useful, thanks for your post!
Thanks so much!
Recipe doesn’t mention cooking the edamame….do you just thaw and process?
Hi Ruth! Yup you just thaw and process, no need to cook the edamame!