Edamame Dip

This edamame dip is protein-rich and simple to make, plus the color just screams “spring” to me- I really love it.


Frozen organic shelled edamame are sold in the freezer section of most large supermarkets.


When they are cooked and combined with just a few other ingredients in your food processor (or blender), you’ve got a really wonderful healthy snack.


I like to serve this dip with baby carrots, sliced cucumbers, and rice crackers, but it’s also good with all natural pita chips or organic corn chips. It would also make a good spread for a veggie sandwich, or use it anywhere you’d use hummus.

It’s very easy to change up the flavors here: use parsley, mint or cilantro instead of basil, lime juice instead of lemon juice, add a little miso and/or chile pepper, leave out the avocado and add a little tahini…use your imagination.

Recipe For Edamame Dip
adapted from Bon Appetit’s Edamame Dip with Pita Chips
serves 4-6


*one 14-ounce bag frozen shelled edamame, unthawed
*1/2 ripe avocado
*1 shallot, peeled and sliced into quarters
*1 clove of garlic, peeled
*2 teaspoons olive oil or more, if needed, to create a smoother dip
*2 teaspoons fresh lemon juice or more to taste
*1 large handful fresh basil or more to taste
*pinch of sea salt


1. Cook edamame in large saucepan of boiling salted water until tender, 3-4 minutes. Drain, reserving 1/2 cup cooking liquid.

2. Place cooked edamame, avocado, shallot, garlic, oil, lemon juice and 1/4 cup reserved cooking liquid in food processor. Season with the sea salt. Blend in more cooking liquid or a little more olive oil if too chunky/thick.

3. Transfer to a bowl and serve with anything from raw veggies to rice crackers to pita chips.


More Great-Looking Edamame Dip Recipes:
La Fuji Mama’s Quick and Easy Edamame Dip
Healthy Edamame Dip from Food Woolf

This post is linked to the April 6th edition of Slightly Indulgent Tuesday!

Leave a Comment

20 thoughts on “Edamame Dip”

  1. I just made this, doubled the avocado, doubled the garlic, was generous with the basil, olive oil, lemon and cooking water. Served it at a family party and it was delish!

  2. I did…used a huge shallot, was actually worried it was too big! Used one clove (not bulb) of garlic and added more basil. Maybe the 2 oz extra edamame makes a difference, or I heated for the edamame for 5 min so maybe the flavour depleated? Or maybe my avocado was bigger than the one you used? What I did like was the satiating factor of this dip. Ate it for lunch and kept me full for a long time.

  3. So sorry to say that I made it and it was tasteless. I used the TJ’s bag of edamame, I think it is 12 oz, but figured it wouldn’t be a problem. Maybe I was wrong. Texture was fine but I had to add more salt and lemon juice just to make it palatable, and tasty was what I had wanted. Oh well.

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  6. I have wanted to try edamame dip for so long. What a gorgeous green dip! I always have frozen edamame on hand, now I just need to wait on some of my basil to grow in and I’m totally making this.

  7. WOW never thought of doing a dip out of edamame. I eat them all the time with salt on :) But going to try this next time. Great idea.

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  12. Hi! I see you like cooking with Edamame!
    Im with Seapoint Farms and we distribute edamame across the US! We just made a fun stop motion video about bad snacking which is on youtube.
    Through tomorrow we are running a sweepstakes for people who comment on the video… leave a comment to win a case of KooLoos and dry roasted edamame!

  13. I love this, it definitely is a great dish for spring! I’ll have to pass it along to some of my raw diet friends, I’m sure they’d love it too :)

    ~Aubree Cherie

  14. I’ve been stuck on my favorite butter beans so long and have been meaning to try edamame. This dip would be an excellent way to start, and I’ll give it a whirl. Thanks for sharing this healthy and delicious looking recipe.