Gather and prepare ingredients.
Cut avocados in half, remove pits, and place one and a half of the avocados in a blender (or food processor). Note: save the other 1/2 of the avocado for a later step.
Pour 1/2 cup of the salsa, the edamame, and the sour cream in the blender.
Squeeze the juice of one lime in the blender, followed by a dash of salt and pepper. Blend until everything is smooth, (or to desired consistency).
Scoop guacamole into a medium sized bowl. Cut the other half of the avocado into small chunks and add to the bowl. Note: This gives the guacamole a heartier ‘texture’. However, if you like a smoother dip, you could add all of the avocado to the blender and skip this step!
Add additional 1/4 cup salsa to the dip, and mix until everything is well combined.
Serve with baked chips and enjoy!!!
|3/4 cup||Salsa (I used sweet onion salsa)|
|1/2 cup||Frozen shelled edamame, de-thawed|
|2 tbs||Light sour cream|
|Pinch||Salt and pepper (or to taste)|
|Optional||1 bunch of cilantro, chopped, to garnish|
 You can tell they are ripe by lightly pressing your finger into them. They should be soft enough to make a slight indent when pressed.
|Servings (2 tbs per serving)||16|
|Calories per Serving||45|
|WWP+: (per serving)||1|
|Freestyle Points: (per serving)||1|