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I’ve mentioned before my love of dips. I honestly think dipping something crunchy into something soft is the best snacking experience. Many people limit their dipping to parties but with this ultra healthy superfood protein dip recipe you can treat yourself completely guilt free at home any time. Keep in mind that this is not a phase one elimination diet recipe!
This recipe does contain edamame, a soy product. It’s a great way to test soy in your elimination diet without having to make an entire tofu dish. Many soy products can be a healthy addition to any diet. Especially because they pack a ton of protein into a small package. Edamame can be a welcome change from traditional bean dips and they also contain as much fiber as the legumes would.
I used both frozen edamame and broccoli for this recipe. I like to buy the shelled edamame and take some of the effort out of the preparation but it does make this superfood protein dip just slightly more expensive than buying the soy peas in the shells. Frozen broccoli cuts and florettes are fairly cheap and this is a great way to use them since it’s normally not as appetizing to eat the cut chunks by themselves as a side.
I found the inspiration for this recipe in a cookbook that billed this as a low fat guacamole. I changed quite a few things but I would never tell you that edamame and broccoli could ever disguise themselves as avocados. Avocados are magic and unique and even though I’m allergic to limes I will never give up guacamole. This is not guacamole. This is, however, a delicious dip in its own right that is packed with vitamins, fiber, and protein. Someone get the health nuts together and tell them to stop naming things after better things that already exist!
Speaking of guacamole, try my nightshade free version of pineapple guacamole.
- 1 cup shelled edamame
- 1 cup broccoli (florets and pieces)
- 3 cloves garlic
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- ¼ cup fresh parsley (stems and leaves)
- 2 tsp salt
- ½ tsp black pepper
- up to ½ cup steeped green tea (room temperature)
- Cook the edamame and broccoli, either steam for 5-7 minutes or microwave from frozen for about 3 ½ minutes. They should be soft but not cooked pale.
- place all ingredients except green tea in blender or food processor
- blend until the vegetables are getting quite small
- slowly add green tea and blend between additions until desired consistency is achieved
- chill for at least 1 hour and serve cold