Edamame Dip

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. 

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. Shelled edamame may be called mukimame.

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. You could compare it to hummus, which is made with chickpeas.

The dip is vegan friendly with no dairy products, 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 or guacamole. A bonus is that it doesn’t turn brown in the fridge like mashed avocado!

Edamame dip is great on a crostini, too, with diced grape tomatoes, and an extra drizzle of olive oil. I love to top it with my favorite pickled red onions.

How To Make Edamame Dip

You can make this dip in about ten minutes. Your food processor will do most of the work for you. There’s no cooking involved; you won’t even have to turn on your stove.

All you’ll need to make the recipe is edamame beans, green onions (scallions), garlic, hot sauce, and sea salt. If one of those ingredients isn’t your cup of tea, it’s easy to make substitutions or simply omit it.

Put all the ingredients into your food processor, using the S-blade. Pulse a few times, so that everything gets chopped finely. Then while the processor is running, drizzle in extra virgin olive oil and water until the dip is just the consistency you like.

That’s it! Scrape it into a bowl and it’s ready to serve. 

Be sure to look for the recipe card below for specific instructions, measurements, and nutrition information.

How To Serve This Dip

• Serve the dip with pita rounds, crackers, crostini or vegetables.
• Use it as a healthy substitute for mayonnaise or other spreads on sandwiches, wraps, or burgers.
• Substitute it for guacamole and serve it with chips and salsa, or as a topping for tacos or burritos.

FAQs

Make It Your Own

• Increase the garlic, or omit it if you like.
• Increase or omit the hot sauce, or stir in a pinch of red pepper flakes instead.
• Substitute chopped fresh cilantro or fresh parsley for the green onions, or simply add them.
• Replace a tablespoon or two of the water with fresh lemon or lime juice. Stir in a teaspoon of finely shredded zest.
• For an oil-free dip, substitute plain yogurt for the olive oil.
• Substitute tahini for the olive oil.

Make-Ahead Ideas

Make a double batch! Because this dip stores so well in the refrigerator or freezer, it’s a great make-ahead recipe. It’s just as easy to make a double batch as a single batch; simply double all the ingredients (as long as it all fits in your food processor). Freeze what you aren’t going to use within a week.

Having an impromptu get-together? Take a container of the dip out of the freezer. Depending on the size of your container, it will thaw pretty quickly. Make a quick charcuterie board with crackers, edamame dip, cheese, and veggies and you’re good to go.

Storage Tips

Refrigerate: Put any leftover edamame dip in an airtight container and it will keep for a week in the refrigerator.

Freeze: The dip can also be frozen for up to six months. I like to freeze it in individually sized containers. It’s perfect for lunches. Put the frozen dip in your lunch and it’s thawed and ready to eat by lunchtime.