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Edamame Guacamole

The Daily Meal is spending football season getting favorite game-day recipes from chef supporters of Taste of the NLF.

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Wolfgang Puck Catering shares it’s recipe for Edamame Guacamole. “So many people today enjoy edamame,” says Wolfgang Puck, “those delicious little fresh soybeans, usually served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with some sea salt, and popped from pod to mouth. But thinking of other ways they could be enjoyed, my team and I came up with the idea of including them in guacamole, pureed along with ripe avocados and seasonings. The result is a touch lighter in taste and texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it with your favorite chips or fresh vegetable crudités for dipping.”


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  • 1 Cup shelled edamame
  • 3 Ounces sour cream
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon extra-virgin olive oil
  • 2 medium-sized ripe Hass-style avocados
  • Salt, to taste
  • Freshly ground black pepper, to taste


Put the edamame, sour cream, lime juice, and olive oil in a food processor fitted with the stainless-steel blade. Pulse until pureed.

With a sharp knife, cut the avocados lengthwise in half, cutting around the pit. Twist the 2 halves between your hands to separate them. With a sharp-edged tablespoon, scoop out and discard the pits.

Scoop the avocado pulp from each half into the food processor bowl. Season to taste with salt and pepper and process until smoothly blended, stopping once or twice to scrape down the bowl.

Carefully transfer the guacamole to a serving bowl. Serve immediately