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.
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:
- 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
- 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.
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.