Edamame Guacamole Crostini

Put a deliciously nutritious twist on guacamole by adding protein-packed edamame. Make as a dip or serve on individual chips for a portable snack. If you prefer a fiery guac, add a little extra cayenne.

  • Serves 1 1/4 cups
  • 5 mins prep 5 mins total


  • 1 cup cooked and cooled edamame
  • 2 tbsp sour cream
  • 3 tbsp lime juice
  • 1 small clove garlic, minced
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 ripe avocados, pitted, peeled and chopped
  • 2 tbsp chopped cilantro
  • Que Pasa Blue Corn Tortilla Chips
  • 2 radishes, finely chopped (optional)


  1. Add edamame, sour cream, lime juice, garlic, cumin, salt and cayenne to a food processor; pulse until combined. Add avocado and pulse until smooth. Stir in cilantro. Adjust salt to taste.
  2. Spoon 1 tbsp guacamole onto each chip. Garnish with chopped radish, if desired.

Tip: Substitute peas for the edamame, if desired.