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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.
 Edamame and roasted red pepper spread in a glass bowl
30 servings / 10 min

Prep 10 min / Cook 0 min

  • 1 bag (500 g/1 lb) frozen shelled edamame (soy beans), thawed
  • 250 mL (1 cup) sliced roasted red peppers
  • 45 mL (3 tbsp) light mayonnaise
  • 15 mL (1 tbsp) chopped fresh basil or parsley
  • 1 clove garlic, minced
  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 info per serving (2 tbsp / 25 mL)
  • Calories: 25
  • Protein: 2 g
  • Total fat: 1 g
    Saturated fat: 0 g
    Dietary cholesterol: 0 mg
  • Carbohydrate: 2 g
    Dietary fibre: 1 g
    Sugars: 1 g
    Added sugars: 0 g
  • Sodium: 40 mg
  • Potassium: 80 mg

    Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2009.

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