Edamame Pesto Dip With Veggies

Keep the leftovers in the fridge so you'll always have a snack ready.

This dip is full of protein that will keep you full for hours.

Level: Easy
Serves: 4


  • 1 c. thawed frozen shelled edamame
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. chopped basil
  • 2 tbsp. sliced almonds
  • 2 tbsp. Grated Parmesan cheese
  • 1 tbsp. water
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • bell peppers for dipping


  1. Purée in a food processor 1 cup thawed frozen shelled edamame; 2 Tbsp each extra-virgin olive oil, chopped basil, sliced almonds, and grated Parmesan cheese; 1 Tbsp water; and ¼ tsp each coarse salt and pepper.
  2. Garnish with more basil and scoop with bell pepper wedges.

Makes 4 servings; 132 cal each

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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