Edamame and Broccoli Dip Recipe

I’m always looking for healthier alternatives when it comes to snacking. Even though I’m not over-weight, I do count my calories and watch what I eat. I try to make healthy choices whenever I can. Today’s guest-post recipe is just 45 calories per half-cup serving. The dip is excellent with vegetable sticks, such as carrots, celery, and jicama, or with low-sodium, baked chips.

Edamame and Broccoli Dip Recipe

1 pound Shelled Edamame (soy beans) cooked
1 pound broccoli florets over-cooked
1/4 cup plain yogurt, fat free
3 tablespoon onion chopped
1 tablespoon garlic chopped
1/4 teaspoon black pepper ground
4 tablespoon lemon juice
3 tablespoon basil chopped
2 teaspoon Pritikin® All-Purpose Seasoning*

In a food processor puree beans, broccoli, onion and garlic, puree for 2 minutes. Add sour cream, yogurt, basil, black pepper and blend until smooth and creamy. Adjust taste with lemon juice. I like to whip it up, put into a bowl and refrigerate for 2-3 hours to allow all of the flavors to infuse. You’ll want to keep any leftovers refrigerated.

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