A tasty two-part edamame, garlic and cilantro dip recipe to enjoy with homemade won-ton chips.
Ingredients
- 1 cup Cooked edamame
- 2 cloves Garlic
- 1 cup Fresh cilantro
- 1 ripe Avocado
- 1/4 cup Plain Greek yogurt
- 1 Jalapeño pepper
- 1 package Won tons
- Canola oil
- Lemon Juice
- Traditional Warrior Blend
Instructions
For the Dip
- In the mixer, purée the edamame, garlic and coriander.
- Add the lemon juice and avocado, yogurt and jalapeño pepper and mix.
- Season generously with pepper and salt
For the Chips
- Preheat oven to 375°F
- Cut each won-ton in half, diagonally, and coat each side with Olive Oil
- Sprinkle crisps with traditional spices and bake for 7 to 8 minutes, turning halfway through, until golden.
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