Spicy Edamame Dip
Spicy Edamame Dip
About this Recipe
When it comes to green dips, there’s so much more than guacamole. Best of all, unlike guacamole, this spicy green dip won’t turn brown 30 seconds after you make it.
The Benefits
Packed with fiber and protein, edamame is also low on the glycemic index, so won’t spike blood sugar levels. Some studies suggest soy protein can combat bone loss. Finally, edamame is high in a number of vitamins and minerals.
Ingredients
2 cups MAKES
- 12-oz bag frozen shelled edamame, thawed and drained
- 1 garlic clove
- 1/4 cup (34 g) minced onion (preferably a sweet variety like Vidalia or Walla Walla)
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- Juice of half a lime
- 2 Tbsp (30 ml) avocado oil, plus more for garnish, or olive oil or you can use pumpkin seed oil
- Tortilla chips for serving
Directions
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Step 1
Rinse the edamame, then add them to your food processor with the rest of the ingredients (except the tortilla chips). Blitz until smooth, then adjust salt and cayenne to taste. Spoon the edamame dip into a serving bowl, drizzle with avocado oil, and sprinkle on more cilantro. Serve with tortilla chips. Store leftovers in the fridge for up to a week, or freeze the dip for up to a month.
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About the author
Heather Arndt Anderson
Heather Arndt Anderson is an award-winning writer, recipe developer, and the author of four books about culinary history. She lives in an urban farmhouse in Portland, Oregon.
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