Yield: About 3 cups
1- 12oz. bag of frozen edamame (cooked, cooled, and beans removed from pods)
1 avocado (pit and outer peel removed)
2 cloves garlic
1 green onion (roughly chopped)
2 T olive oil
juice of 1/2 lemon
1 cup plain Greek yogurt
1 t. salt
pepper to taste
1) In a food processor, simply combine: edamame, avocado, garlic, and onion- "pulsing" until it begins to puree- add olive oil. (May need to turn off power, and scrape down before adding remaining ingredients.)
2) Add remaining ingredients: lemon juice, yogurt, and salt and pepper, and process on "low" until well combined and pureed. Check seasoning and serve!
***Note: Because there is avocado in this dip, the longer it is exposed to the air, it will lose it's nice creamy "green" color on the top layer! Why? Avocado has the same enzyme and phenolic compounds that causes a "browning" when the skin/peel is removed, and it is exposed to oxygen. Citric acid helps to "slow" this process down, but can't completely prevent the process from happening. The lemon and olive oil are added for flavor, and for the science of slowing down the "browning" process. When storing, cover really well with a direct layer of plastic wrap on the dip, and place in an airtight container in the refrigerator.