To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause: helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long.
For more information — or to donate to your favorite team and city — visit KickHungerChallenge.com, where 100 percent of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities. For tickets to Taste of the NFL’s 25th annual Party with a Purpose on Super Bowl Eve, click here.
This week’s recipe of edamame guacamole comes from Wolfgang Puck Catering — and the result of including the fresh soybeans in guacamole is a dip that’s a touch lighter in taste and texture (and fat).
Serves 10 to 12
• 1 cup shelled edamame
• 3 ounces sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 2 medium-sized ripe Hass-style avocados
• Freshly ground black pepper
Put the edamame, sour cream, lime juice, and olive oil in a food processor fitted with the stainless-steel blade. Pulse until pureed. With a sharp knife, cut the avocados lengthwise in half, cutting around the pit. Twist the 2 halves between your hands to separate them. With a sharp-edged tablespoon, scoop out and discard the pits.
Scoop the avocado pulp from each half into the food processor bowl. Season to taste with salt and pepper and process until smoothly blended, stopping once or twice to scrape down the bowl. Carefully transfer the guacamole to a serving bowl. Serve immediately with your favorite chips or fresh vegetable crudités for dipping.