80--- Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips

I'm not sure if I've ever met anyone who doesn't like edamame.

Edamame are immature soybeans. They are often served in their pods, seasoned with salt or soy sauce. These beans are high in protein and fiber, as are most beans. Now ladies, we don't want to overdo it in the soy department, but snacking on these little green buggers in moderation is absolutely permissable.


Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips
Makes ~ 2 1/2 cups dip and 40 chips

DIP
2 cups shelled edamame, cooked
2 cloves garlic, pressed and minced
3 Tbsp lemon juice
1 tsp olive oil
2/3 cup water
1/4 tsp fresh ground black pepper
1/2 tsp salt


CHIPS
20 wonton wrappers, sliced in diagonal halves
Olive oil spray
Sea salt (I used Hawaiian)
Fresh coarsely ground black pepper


Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil spray. Place wonton slices onto sheet so that they are not touching. Spray slices lightly with olive oil, then sprinkle with sea salt and pepper. Bake for 6-8 minutes, or until edges are lightly brown. Remove from oven. Note: chips will brown while left on baking sheet. Place chips into a serving container. Leftovers may be kept in an airtight container for 4-5 days.


While chips are baking, combine dip ingredients into a food processor. Mix until a puree is formed. Spoon into a serving container.


Nutrition Info per 1/2 cup dip and 8 chips: 122 calories, 5.5 g fat, 9 g protein, 6 g carbohydrates, 3 g fiber