Reviewed: Jul. 17, 2011

I usually follow recipes to the "t" but was in a hurry and did not have chipolte in adobo, so substituted a fresh jalepeno (minus seeds) instead. This dip was amazing! I was told to bring it to every get together from now on. It was gone in minutes.

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Reviewer:

JILLYJO

Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA

Reviewed: Jul. 11, 2011

Strange. It was just ok. I was excited for East to meet West and this amazing flavor fusion to take place in my mouth. The flavors just clashed though. I ate the whole thing, it was good enough, but I don't think I would make it for a party or anything.

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Reviewer:

Bethany

Home Town: Provo, Utah, USA

Living In: Logan, Utah, USA

Reviewed: Mar. 2, 2011

This came out really good! I added 2 tsps of siriracha sauce instead of hot pepper sauce since I preferred it spicier, 2 roasted red peppers, a little bit of yellow onion and about an extra half a tbsp of olive oil and the consistency was softer.

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Reviewer:

ambience

Reviewed: Feb. 5, 2011

After a few substitutions: 3T greek yogurt, 1/8t chili powder (because I didn't have a pepper), and 2T salsa it was wonderful! I'm not a big guac fan so I couldn't really tell a difference at all. I also did not use S&P because I didn't feel it was necessary after tasting. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

whitneyF

Reviewed: May 31, 2010

I've made this a few times now as a healthier alternate to guacamole. This is VERY good and entire family loved it. But each time - I've had a difficult time getting the edamame pureed to a consistency and had to monkey around a bit w/it and the liquids given here. (otherwise would rate a 5) Great flavor though - VERY good and healthy!

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8 users found this review helpful

Reviewer:

hotdiggitydogs

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Miami, Florida, USA

Reviewed: Mar. 24, 2010

Mine was not very green, which I attribute to the hot pepper sauce I used. However, this impressed me greatly! We truly enjoyed having this dip with some chips during a relaxing stay at the family cabin.

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6 users found this review helpful

Reviewer:

MelissaReNae

Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

Reviewed: Mar. 22, 2010

Yum! I should have known to use less chipotle pepper, but I threw a whole one in anyway so this was a bit spicy for my wimpy taste buds. However, that was easily remedied by serving it with plain yogurt to cut the heat. I used lime juice instead of water and added cilantro. I wouldn't say it tastes at all like guacamole, but it is really good. Thanks :)

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Reviewer:

CookinBug

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Ithaca, Michigan, USA

Reviewed: Mar. 9, 2010

For me, this recipe is more hummus than guac. I definitely recommend using 1/4 cup yogurt instead of the olive oil. And as a personal preference, I cooked & quick cooled my edamame. Got rave reviews at work. Will definitely use this recipe often.

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Reviewer:

RhondaMc

Home Town: Raleigh, North Carolina, USA

Reviewed: Nov. 5, 2009

yummy and smokey. My guests who prefer super greasy food weren't partial to this dish, but those of us with more refined tastebuds were LOVING this dip

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3 users found this review helpful