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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
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Tuesday, March 14, 2017
If you're looking for a more healthier alternative, I think you'll appreciate our guest-post recipe today from Recipe by Chef Anthony Stewart, Pritikin Longevity Center + Spa. The recipe will make eight 1/2 cup servings.
This dip is excellent with vegetable sticks, such as carrots, celery, and jicama, or with low-sodium, baked chips. And it's much kinder to your waistline than many store-bought creamy dips, which tally up a belt-busting 300-plus calories for a half-cup serving. The dip is just 45 calories, per serving.
Edamame and Broccoli Dip Recipe
1 pound Shelled Edamame (soya beans) cooked
1 pound broccoli florets over-cooked
1/4 cup plain yogurt, fat free
3 tablespoon onion chopped
1 tablespoon garlic chopped
1/4 teaspoon black pepper ground
4 tablespoon lemon juice
3 tablespoon basil chopped
2 teaspoon Pritikin® All-Purpose Seasoning*
In a food processor puree beans, broccoli, onion and garlic, puree for 2 minutes. Add sour cream, yogurt, basil, black pepper and blend until smooth and creamy. Adjust taste with lemon juice.
Recipe Notes: You can purchase Pritikin All-Purpose Seasoning online at the Pritikin Store.