Avocado, artichoke & edamame spread

Avocado, artichoke & edamame spread
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Recently, a friend of mine told me about her edamame (soybean) and marinated artichoke dip. I liked her idea, with a few adjustments: I added an avocado for texture, some maple syrup for balance, and red onion for sweet-smelling breath. (I crack myself up!)

Try it, I promise you won’t regret it. It’s a simple, creamy, unique, and healthy appetizer perfect for spreading on canapés or crostini, or served with raw veggies.

You’ll easily find edamame in the frozen foods section of any grocery store.

  • ServesYields 10 bites
  • Prep time15 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well


  • 1 cup frozen edamame (soybeans)
  • 1/2 cup marinated artichokes
  • 1 ripe avocado
  • 1/2 cup red onion, roughly chopped
  • 1/4 cup sour cream
  • 1/4 cup Greek yogurt
  • 1 tablespoon maple syrup (or more, to taste)
  • Juice and zest of 1/2 lemon
  • Peppermint or regular mint leaves, to taste
  • 1 baguette
  • Salt and pepper, to taste


  1. Thaw the soybeans at room temperature for 10–15 minutes.
  2. Place all the ingredients, apart from the bread, in a food processor. Blend until all the ingredients are mixed, but do not purée. Season.
  3. Top the crostini or bread slices with the spread, or serve with raw vegetables as a dip.
Recipe published on August 19, 2018