This recipe, contributed by HealthBarn USA comes just in time for St. Patrick’s day! But with it’s delicious flavor and health benefits, enjoy it with your family year-round!
The edamame give this dip its green color; the flaxseed oil and walnuts make it a good source of healthy fats. Serve with baby carrots, celery sticks, and bell pepper slices, or use it as a spread in a whole wheat wrap or sandwich with your favorite fillings.
1 cup fresh or frozen (thawed) shelled edamame (soybeans)
¾ cup walnuts (optional for tree nut allergies)
½ cup loosely packed fresh parsley leaves
¼ cup + 2 tablespoons plain low-fat yogurt
1 teaspoon flaxseed oil
¼ teaspoon sea salt
1 small clove garlic
Sliced raw vegetables and/or pita chips
1. In food processor, place all ingredients except vegetables and pita chips. Pulse until ingredients are well blended and mixture is smooth.
2. Serve with cut-up vegetables or pita chips or cover and refrigerate up to 4 days.
Makes 13 servings (2 tablespoons per serving).
Nutrition Facts per serving: 60 calories; 5g fat (0g sat fat, 1g mono, 3g poly, 0g trans fat); 0mg cholesterol; 3g carbohydrate (1g fiber, 1g sugar); 2g protein; 20mg sodium; 6% Daily Value (DV) vitamin A; 6% DV vitamin C; 2% DV calcium; 4% DV iron.