If a beautiful Tuesday isn’t a great reason for indulging in a delicious dip, maybe Cinco de Mayo is a better reason! In honor of the 5th of May, our Executive Chef at Glen Ivy Hot Springs Spa, Bill Wavrin, has provided us with an appetizing (and healthy!) dish to enjoy while we are cookin’ up the carne asada or getting ready for a night out with friends and family! Yummy!
Edamole Broccomole Dip
Courtesy of Executive Chef Bill Wavrin, Glen Ivy Hot Springs Spa
I’ve been serving my version of guacamole like this for years. It’s the perfect (and healthier) way to indulge in dipping into that bowl of guacamole and you’ll notice a difference. 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
Ingredients:
1/2 cup shelled edamame (fresh soybeans) fresh or frozen
1/2 cup peeled broccoli stalks
2 avocados, peeled and stoned, mashed in a medium sized bowl
4 cups water
1 scallion thinly sliced
1/4 cup red onion diced
1 garlic clove, minced
1/2 jalapeno, minced
1 lime, juiced
1 medium tomato, diced
4 tablespoons fresh cilantro minced
Sea salt to taste
Method:
1. Bring 4 cups of water to a boil in a small saucepan.
2. Reduce to a simmer and add the edamame and simmer for 30 seconds or until cooked.
3. Drain the beans and set aside to cool.
4. Repeat with the broccoli spears. Steam 30 seconds until soft or just until cooked al dente.
5. Drain the broccoli and set aside to cool.
6. Place the edamame in a food processor and pulse to combine. Run the processor 20 seconds or until the beans resemble coffee grounds.
7. Repeat with the broccoli.
8. Place everything in a bowl and mix well to combine.
9. Season to taste and serve or refrigerate until needed.
Courtesy of Executive Chef Bill Wavrin, Glen Ivy Hot Springs Spa
I’ve been serving my version of guacamole like this for years. It’s the perfect (and healthier) way to indulge in dipping into that bowl of guacamole and you’ll notice a difference. 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
Ingredients:
1/2 cup shelled edamame (fresh soybeans) fresh or frozen
1/2 cup peeled broccoli stalks
2 avocados, peeled and stoned, mashed in a medium sized bowl
4 cups water
1 scallion thinly sliced
1/4 cup red onion diced
1 garlic clove, minced
1/2 jalapeno, minced
1 lime, juiced
1 medium tomato, diced
4 tablespoons fresh cilantro minced
Sea salt to taste
Method:
1. Bring 4 cups of water to a boil in a small saucepan.
2. Reduce to a simmer and add the edamame and simmer for 30 seconds or until cooked.
3. Drain the beans and set aside to cool.
4. Repeat with the broccoli spears. Steam 30 seconds until soft or just until cooked al dente.
5. Drain the broccoli and set aside to cool.
6. Place the edamame in a food processor and pulse to combine. Run the processor 20 seconds or until the beans resemble coffee grounds.
7. Repeat with the broccoli.
8. Place everything in a bowl and mix well to combine.
9. Season to taste and serve or refrigerate until needed.
Bon Appetite! ~Chef Bill
Feel free to share your favorite Cinco de Mayo dish here! :-)
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