June 4, 2015

Edamame Dip on Crostini

By cancerconnect

16 thin slices of a whole grain rustic baguette
1 tablespoon garlic, chopped
2 cups frozen edamame, shelled
½ cup tofu, silken
¼ cup reduced sodium, fat-free, organic chicken broth
2 tablespoons lemon juice
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon black sesame seeds, for garnish


Preheat oven to 350 degrees.

Toast baguette slices on baking sheet in oven for 6-8 minutes or until golden brown. Set aside.

In food processor, add garlic, edamame, tofu, broth, lemon juice, salt, and pepper. Process until smooth.

Spread edamame dip over crostini. Garnish with black sesame seeds.

Note: May also serve as an appetizer pita wedges, baguette rounds, and/ or crudités.

Serves:  8

Calories per serving: 70

Calorie equivalent:  1 oz. protein, ½ fat

Recipe courtesy California Health and Longevity Institute

Tags: Sides and Snacks