Spicy Edamame Dip

Recipe 2 hours (to thaw edamame)Preparation Time 10 minCooking Time

Spicy Edamame Dip

2 hours (to thaw edamame)Preparation Time 10 min Cooking Time

About this Recipe

When it comes to bean dips, there is so much more than hummus — and 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 are the snackable beans made even more irresistible in dip form. They are 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

Makes 2 cups

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
Tortilla chips for serving

Directions

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.

Substitutions: You can use olive oil or pumpkin seed oil instead of avocado oil

Level Up: Make your own tortilla chips

Try It With: Use it in your favorite seven-layer dip or add it to nachos

Zero Waste: Zest the lime before juicing it and use in another dish or freeze for later

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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