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.
by Emily Richards PH Ec.
25 cal Serves 30
Prep time 0h 10m
Cook time
Total time 0h 10m
Edamame and roasted red pepper spread in a glass bowl

Ingredients

Directions

  1. 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.

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