If not already, we will all soon be attending various holiday gatherings. Most of the time we are expected to bring goodies, treats or finger food. There are a few dishes that will invariably without shame take their place at the food counter…BBQ smokies, spinach artichoke dip, taco platter and cheese balls, just to name a few. Bla bla bla…it is time for some new and improved holiday dips! Today’s recipe is complete with festive colors, nutritional goodness and creamy mouth watering flavor!
I had a large package of guacamole in my fridge that I wanted to use up. If you prefer, you could make your own guacamole with fresh avocados, jalapeno, garlic and lemon juice. However, since I discovered Wholly Guacamole brand I do not make my own guacamole any more. Seriously, I cannot tell the difference. You may think you are saving money, and maybe you are, but I seldom find avocados less than $1 each and then they are never at the ripeness I need! The other ingredients are edamame beans, green peas (both frozen and then thawed), cilantro, green onion and a small jar of diced pimientos. These are a staple in my pantry. When I am hurried for time or don’t have red bell peppers in my fridge, these babies are perfect! They are so petite and diced perfectly!
Add guacamole, peas, beans, cilantro and green onions to food processor.
Puree to desired consistence. I don’t like mine totally smooth, but still a little chunky.
Spread half of this mixture in a glass serving dish. (glass is best so you can see the pretty layers) Drain pimientos and place on paper towel to absorb as much liquid as possible.
Spoon a thin layer of sour cream over bean mixture. Top with half of the pimientos.
Repeat layer.
Serve with tortilla or pita chips, fresh veggies, break sticks or crackers.
Edamame Guacamole Dip
1 c. prepared guacamole
1/2 c. fresh edamame, or frozen that have been thawed
1/2 c. peas (frozen that have been thawed)
1 small jar pimientos
3 green onions, cut in pieces
2 T. cilantro
1/2 t. salt
1/2 c. light sour cream
In food processor combine guacamole, edamame, peas, green onions, cilantro and salt. Process to desired smoothness. Spoon half of mixture in small glass serving bowl. Spread a thin layer of sour cream over this. Top with half of well drained pimientos. Repeat layer. Serve with veggies, crackers, pita or tortilla chips.
