SCORE!
This is my 100th post!
Sounds like a reason for celebration.
Edamame Dip with Sweet Potato Chips
1 cup shelled edamame
1 cup frozen green peas, thawed
2 cloves garlic, chopped
Juice of half a lime
2 teaspoons olive oil
1/4 cup chopped red onion
2 tablespoons chopped cilantro
1/4 teaspoon cider vinegar
1/4 teaspoon paprika
1/4-1/2 teaspoon salt
Combine edamame, peas, garlic, olive oil and lime juice in a blender or food processor and blend until smooth.
Tidbit: The easiest way to thaw frozen green peas is to put them in a colander and run them under hot water for a minute or two.
Transfer to a small bowl
and add onion, cilantro, vinegar, paprika, and salt.
Mix thoroughly.
Add salt and and pepper to taste.
Time out! The judges have had time to review the play and have decided that this is VERY garlic-y. You may want to re-think the garlic blitz and scale back to one clove.
Sweet potato chips:
Pre-heat oven to 250 degrees.
Thinly slice 1 or 2 large sweet potatoes.
Arrange in a single layer on baking sheet.
Spray or drizzle with olive oil and sprinkle with salt.
Bake for 30 minutes then flip. Continue baking for another 30 minutes.
The chips will be slightly soft when you remove them from the oven but should crisp up.
These chips and dip would be perfect for game day.
Hey, isn’t there a football game on today?
Maybe you should invite some friends over and serve this dip.
I won’t be watching the game.
For some reason there’s a ton of hilarious commercials on!
