The Hubs and I were at IHOP for breakfast with the kids. I was telling him that I couldn’t come up with a good idea for a Guacamole recipe. I said, “What on earth can I do? Guacamole pizza? Guacamole fries? Nothing sounds good!”
He laughed and said, “If you ask me, the best Guacamole would be one without avocados. I can’t stand those things!”
At first I didn’t take him seriously. I was like, “Yeah, yeah, funny. I knew you wouldn’t be any help with this one.” But then inspiration struck me.
“Or maybe you’re the best help in the world! Guacamole without avocados! But how to do it? White bean dip with green food coloring?? Ewwww.”
My ever-brilliant (and not-at-all-sarcastic husband) responded, “Wouldn’t it be easier, and less gross, to use a bean that’s already green? An edamame dip, perhaps?”
And that’s what I did. I came up with a dip recipe with edamame as the main component!
A Mexican Edamame Dip.
Frozen shelled edamame simmered in water and then puréed with Mexican flavorings like cilantro and lime juice.
The result is delicious and really cool. It looks a lot like Guacamole, has a smooth texture that’s similar to Guacamole but it tastes…well…it tastes like guacamole would taste if it didn’t have avocadoes in it.
I know that’s hard to imagine. But I’ve gotten many people to try it now and all of them are like, “Wow! That’s good. Hmmm…it tastes like…like…just like…ummm…Guacamole without the avocados.”
A side bonus of this recipe with edamame, let me just say, is that it has way less fat than guacamole, and also packs a good protein punch, making it a great alternative to guacamole not only for avocado-haters but also for those of us who are trying to keep those fat grams low.
If you’re on the lookout for a dip to serve alongside the edamole, try out this Hamburger Dip. It’s like a queso with ground beef in it. It has some salsa mixed in so the flavors will go just right with the non-guac. And you know you’ve gotta sneak those fat grams back in somewhere, riiiiight?
And now here’s the recipe for guacamole without avocadoes. Enjoy and have a great day!
This easy Mexican dip is a great alternative to Guacamole for anyone watching their weight or for those who don’t like avocados.
12 ounces of shelled frozen edamame beans
1/2 cup cilantro (leaf coriander) leaves
1/4 cup lime juice
1/4 cup chopped onion
2 cloves of garlic, minced
1 tbsp minced jalapeno pepper (optional)
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander seed
a pinch of sugar
1 tbsp vegetable oil
Bring two cups of water to a boil. Add the beans. Bring the pot back up to a boil over high heat. Reduce heat to low and simmer for 3 minutes. Turn off heat and cover the pot. Let it sit until the beans are soft, 7-9 minutes. Drain the beans.
Put all of the remaining ingredients except for the vegetable oil into a blender. Add 1/4 cup of water. Blend until very smooth. Make sure that the blender is running on medium speed and slowly drizzle in the vegetable oil. Blend until it is well-combined.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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