Bites with Chef Bill: Edamole Broccomole Dip! Ole!
May 6, 2015 • by Glen Ivy Contributor
Chef Bill’s festive version of guacamole is the perfect (and healthy) way to indulge in the classic avocado dip that we love to eat. The addition of the edamame and broccoli cut the fat and calories by 60%. This guacamole has all the protein benefits of edamame and cancer-fighting benefits of broccoli. Not to mention it tastes fantastic! As well, you’ll notice the guacamole continues to stay green longer but you won’t have to worry about that – this one will be gone fast! Enjoy!
Makes 40 servings
Preparation time: 15 minutes
- ½ cup shelled edamame (fresh soybeans) fresh or frozen
- ½ cup peeled broccoli stalks
- 2 avocados, peeled and stoned, mashed in a medium sized bowl
- 4 cups water
- 1 scallion thinly sliced
- ¼ cup red onion diced
- 1 garlic clove, minced
- ½ jalapeno, minced
- 1 lime, juiced
- 1 medium tomato, diced
- 4 tablespoons fresh cilantro minced
- Sea salt to taste
- Bring 10 cups of water to a boil in a small saucepan.
- Reduce to a simmer and add the edamame and simmer for 30 seconds or until cooked.
- Drain the beans and set aside to cool.
- Repeat with the broccoli spears. Steam about 30 seconds until soft or just until cooked al dente.
- Drain the broccoli and set aside to cool.
- Place the edamame in a food processor and pulse to combine. Run the processor 20 seconds or until the beans resemble coffee grounds.
- Repeat with the broccoli.
- Place everything in a bowl and mix well to combine.
- Season to taste and serve or refrigerate until needed.
by Chef Bill Wavrin