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Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips
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Description
What a lovely sort-of-filling snack for lunch prior to your Thanksgiving meal!
Edamame are immature soybeans. They are often served in their pods, seasoned with salt or soy sauce. These beans are high in protein and fiber, as are most beans.
Ingredients
- FOR THE DIP:
- 2 cups Shelled Edamame, Cooked According To Package Instructions
- 2 cloves Garlic, Pressed And Minced
- 3 Tablespoons Lemon Juice
- 1 teaspoon Olive Oil
- ⅔ cups Water
- ¼ teaspoons Fresh Ground Black Pepper
- ½ teaspoons Salt
- FOR THE CHIPS:
- 20 whole Wonton Wrappers, Cut In Half Diagnally
- 1 Tablespoon Sea Salt (I Used Black Hawaiian)
- 1 Tablespoon Freshly Ground Black Pepper
- Olive Oil Spray
Preparation
Preheat oven to 350 degrees F. Lightly coat a baking sheet with olive oil spray.
Place wonton slices onto the sheet so that they are not touching. Spray slices lightly with olive oil spray, then sprinkle with sea salt and pepper. Bake in the preheated oven for 6-8 minutes, or until edges are lightly brown. Remove from oven. Note: chips will brown while left on baking sheet. Place chips into a serving container once cooled. Leftovers may be kept in an airtight container for 4-5 days.
While chips are baking, combine dip ingredients into a food processor. Mix until a puree is formed. Spoon into a serving container.
Nutrition Information per 1/2 cup dip and 8 chips: 122 calories, 5.5 g fat, 9 g protein, 6 g carbohydrates, 3 g fiber
More Recipes from Lindsay {Eighty Twenty Dietitian}
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