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. 

Recipe Overview

Why you’ll love it: Edamame dip is a great spread as well as a dip. Use instead of mayonnaise to add flavor and nutrition to your wraps and sandwiches.

How long it takes: 10 minutes
Equipment you’ll need: food processor
Servings: makes 3 cups

Bright green edamame dip with small pitas.
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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.


Not sure how to pronounce “edamame”? I’ve got you covered! Say it like this: eh·duh·maa·may. 
Edamame dip topped with green 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. 

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.
Overhead view of dipped served with mini pitas.


Are mukimame and edamame the same thing?

Technically, edamame are immature soybeans in the pod. Mukimame are the shelled soybeans; the pods are inedible and usually discarded. However, to avoid confusion, most people refer to both products, unshelled or shelled, as edamame. You may see products sold as either edamame or mukimame so it’s good to be aware of the distinction.

What tastes good with edamame?

Since edamame beans have a relatively mild flavor, they blend well with many other flavors. Some people compare them to peas or baby lima beans. They have a buttery texture and just a hint of sweetness.
Just like hummus, you can season or garnish edamame dip with herbs, roasted garlic, roasted red peppers, pine nuts, etc. Some recipes add toasted sesame oil, miso, wasabi, or smoked paprika.

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.

Dip drizzled with olive oil.

More Healthy Dip Recipes


Edamame Dip

4.75 from 4 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 10 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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • 16 ounces shelled edamame (mukimame), thawed if frozen (about 3 cups)
  • ½ cup roughly chopped scallions or green onions (about 2 scallions)
  • 1 teaspoon chopped garlic (1 small clove)
  • ¾ teaspoon sea salt
  • ¼ teaspoon hot sauce, more to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup cold water


  • 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.


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.75 from 4 votes (4 ratings without comment)

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  1. Christina Williamson says:

    I think this good one

    1. Rachel Gurk says:

      Thank you so much!

  2. 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!

  3. 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.

    1. 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.

    2. Rachel says:

      New post, all pics. Just for you Geni :)

      1. 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.

  4. Baking Serendipity says:

    I love the bright green color of this dip :) Headed over to check out the guest post now!

  5. 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.

  6. 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!

  7. Maris (In Good Taste) says:

    On my way over!

  8. brandi says:

    looks great – checking it out now :)

  9. Lisa says:

    Thanks so much for doing the guest post. Can’t wait to try the dip! It looks really good!