Guacamole Bean Dip

• 12 cup chopped fresh tomato
• 2 tablespoons extra virgin olive oil
• 34 teaspoon salt
• 1 medium avocado, peeled and chopped
• 1 (12 ounce) packagefrozen shelled edamame beans, thawed
• 14 teaspoon black pepper
• 13 cup basil pesto

1. in a food processor combine everything but tomatoes and blend until smooth.
2. Top with tomatoes.

tomato, extra virgin olive oil, salt, avocado, edamame beans, black pepper, basil pesto

Taken from www.food.com/recipe/guacamole-bean-dip-466165 (may not work)