Edamame Dip
Posted: 08/19/2011
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Bright green and deliciously creamy, this edamame dip is nutritious and super satisfying. You’ll want to keep a container of this dip in your fridge to spread on sandwiches and wraps, too.
Have you tried edamame? Edamame beans are delicious, packed full of protein, and rich in vitamins and minerals. In case you didn’t know, edamame beans are actually immature soybeans, or, soybeans in a vegetable state.
You can usually find them in the freezer section of your grocery store, included with other frozen vegetables. Often they are sold in the pod which is inedible but easily removed.
Isn’t this edamame dip a beautiful green? It’s delicious spread on crackers, sandwiches, and wraps or use it as a dip for veggies. This dip is vegan friendly with no dairy products included, and gluten free.
Do you like avocado toast? Avocado toast is basically mashed avocado on a slice of toast. This edamame dip is a great substitute for avocado. A bonus is that it doesn’t turn brown in the fridge like mashed avocado!
This edamame dip would be great on a crostini, too, with diced grape tomatoes, and an extra drizzle of olive oil.
About this dip:
You can make this dip in about ten minutes. I use my food processor to puree edamame beans, scallions, garlic, hot sauce, and sea salt. Then while the processor is running, drizzle in extra virgin olive oil.
That’s it! Scrape it into a bowl and it’s ready to serve.
Not sure how to pronounce “edamame”? I’ve got you covered! Say it like this: eh·duh·maa·may.
Storage tips:
Put any leftover edamame dip in an airtight container and it should last about five days in your fridge.
Looking for more healthy dips?
Here’s a few more recipes you may like:
- Skinny vegetable dip
- Whipped feta with lemon and dill
- Dill vegetable dip (healthier version)
- Healthy southwestern black bean dip (with extra protein)
- Roasted cauliflower and cheddar dip
- Skinny spinach dip
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Bright green and deliciously creamy, edamame dip is nutritious and super satisfying. You'll want to keep a container of this dip in your fridge to spread on sandwiches and wraps, too.
Ingredients
- 16 ounces shelled edamame (mukimame), thawed if frozen
- ½ cup roughly chopped scallions or green onions (about 2 scallions)
- 1 teaspoon chopped garlic (one small clove)
- ¾ teaspoon sea salt
- ¼ teaspoon hot sauce, more to taste
- ¼ cup extra-virgin olive oil
- ½ cup cold water
Instructions
- Combine thawed edamame, scallions, garlic, salt, and hot sauce in food processor fitted with S-blade. Process until fairly smooth.
- With food processor running, drizzle in olive oil and water until a smooth consistency is reached. Taste and season with additional salt, if needed.
- Serve with crackers, vegetables, or spread on a sandwich.
Notes
- Makes 2 ½ cups. Serving size: ¼ cup (4 tablespoons).
- Refrigerated dip will keep for up to a week. The dip can also be frozen for up to six months. It's great for lunchboxes; freeze it in small containers and it will be thawed by lunchtime.
- Flavor Variations: Substitute lime or lemon juice for some of the water. Substitute plain yogurt for the olive oil for an oil-free version. Tahini can be substituted for the olive oil if you prefer. Instead of, or in addition to the green onions, add chopped cilantro or parsley. Omit or increase garlic. Omit or increase hot sauce.
Nutrition Information
Serving: 0.25cup, Calories: 105kcal, Carbohydrates: 7g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 179mg, Potassium: 220mg, Fiber: 2g, Sugar: 1g, Vitamin A: 50IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Note: This recipe and post, along with the photos, were updated in January, 2020. For fun, below is the original photo.
Christina Williamson says
I think this good one
Rachel Gurk says
Thank you so much!
Mom says
I can vouch for this dip–I got to try it at Rachel’s and it’s very tasty and kind of addictive. But hey, it’s healthy!
Geni says
I checked it out and your dip looks so wholesome and fabulous! You are a scrabble player? Me too! Do you play Words with Friends?! I would love to find you there and start a match. The challenge is on my friend and the gauntlet thrown down…so email me your WWF name and I’ll start a game. Happy cooking and want to see more cute toddler pics. Missing those.
Rachel says
You’re right! The little one hasn’t been making much of an appearance around here lately. I will work on that. I do play Words with Friends, although mine has been acting up lately, all my games keep disappearing! I would love to play you though! My user name is racheldanae.
Rachel says
New post, all pics. Just for you Geni :)
Geni says
YAY!!!! You made my day with this. My babies are 16 and 13…not as cute as pudgy little toddlers and a little bit more sassy.
Baking Serendipity says
I love the bright green color of this dip :) Headed over to check out the guest post now!
Vicki Bensinger says
This looks great. I also make an edamame dip that’s similar and feel so healthy when I eat it. Plus it’s delicious! Now I have another version of it to make. Thanks.
Ashley@BakerbyNature says
Clicking my way over now- i’m obsessed with the edamame hummus from Trader Joe’s, and making it at home will be amazing!
Maris (In Good Taste) says
On my way over!
brandi says
looks great – checking it out now :)
Lisa says
Thanks so much for doing the guest post. Can’t wait to try the dip! It looks really good!