Edamame and roasted red pepper spread
This versatile and slightly chunky spread can be kept in an airtight container in the refrigerator for up to 1 week. Serve with whole wheat pita wedges.
25 cal
Serves 30
Prep time
0h 10m
Cook time
Total time
0h 10m
Ingredients
Directions
-
Step 1
In food processor, purée edamame until almost smooth. Add peppers and mayonnaise and purée until smooth and combined. Stir in basil and garlic.
Nutritional information
Per serving (2 tbsp / 25 mL)
- Calories
- 25
- Protein
- 2 g
- Sodium
- 40 mg
- Potassium
- 80 mg
- Total fat
- 1 g
- Saturated fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrates
- 2 g
- Fibre
- 1 g
- Sugars
- 1 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2009.
