Avocado, artichoke & edamame spread
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-
- 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
- Thaw the soybeans at room temperature for 10–15 minutes.
- Place all the ingredients, apart from the bread, in a food processor. Blend until all the ingredients are mixed, but do not purée. Season.
- Top the crostini or bread slices with the spread, or serve with raw vegetables as a dip.