Glow Up These Chips With This Sexy Edamame Guac

One dip and you fall in love. This guac is a party favor for your tastebuds. The consistently boring guacamole I have tried fired my heart to create something that would blow your mouth away and be craveable enough to eat with your fingers and beet chips.

It's bright, bold, packed with protein, and topped off with a smooch from my soul. I have always called it my silk robe in a sea of sweatpants, totally unexpected and radically unforgettable.

Pair this with the Ruby Red Beet chips and it will be your appetizer showstopper. It really is that pretty. And so freaking awesome.

¼ c red onion diced
¼ c cilantro chopped
¼ c. basil chopped
Juice from 2 limes
1 tsp Salt
1 tsp Pepper
1 c shelled edamame
1 jalapeño diced
3 avocados
½ c. Thai vinaigrette (recipe follows)
Add all ingredients to a large mixing bowl using clean hands or a sturdy spoon, and mix until just combined.

Thai vinaigrette makes 1 pint
1/8 c sugar
½ c warm h20
½ c fish sauce
¼ c rice wine vinegar
½ c fresh-squeezed lime juice
4 garlic cloves smashed
4 jalapeños sliced crosswise

Add all ingredients to a pint jar and shake well. Lasts up to 6 months in the refrigerator.
Use on salads, baste for chicken, shrimp, or steak. Vegetables, whatever you love. This
sauce is delicious.

And don't forget to purchase your fave chips!