Edamame Dip

1 ½ cups shelled, cooked edamame
1 cup corn roasted in skillet or on grill (can substitute canned fire roasted corn)
1 cup mayonnaise
5 strips soy bacon, cut-in ½-inch pieces, cooked until crisp
2 medium tomatoes, diced
¾ cup (6 ounces) grated sharp cheddar cheese
3 green onions, chopped
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon pepper

1. Combine in large mixing bowl edamame, corn, mayonnaise, bacon, tomatoes, cheese, green onions green onion, lime juice, salt and pepper.
2. Stir to blend.
3. Serve with pita chips or tortilla chips.

Makes 4 cups

Nutritional Information per serving: one serving (68g)
Calories 172; Fat 15g (3g sat fat); Cholesterol 14 mg; Sodium 258 mg; Carbohydrate 6g; Protein 5g; Fiber 1g

Kansas State Fair/Heart Healthy Recipe Contest
Third Place Appetizer/Snack Category
Monica Miller Brown, Thompson, MO