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!


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  1. 1

    Barbara @ moderncomfortfood — April 4, 2010 @ 4:42 am

    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.

  2. 2

    Vidhya — April 4, 2010 @ 5:36 am

    Sounds delicious, will try it soon. Thanks for posting!

  3. 3

    kathy — April 4, 2010 @ 10:51 am

    Oh it’s so green and looks so fresh. Thanks for this recipe. :-)

  4. 4

    Aubree Cherie — April 5, 2010 @ 6:41 pm

    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

  5. 5

    Fuji Mama — April 5, 2010 @ 9:39 pm

    Your dip looks fabulous! I love the concept of edamame dip. You’re right, the combinations are endless!

  6. 6

    fresh365 — April 6, 2010 @ 12:08 pm

    Love the color of this! Your recipes are great- I was just going through the archives and can’t wait to dig in!

  7. 7

    Nicole — April 7, 2010 @ 12:07 am

    Thanks for posting this. It looks delicious.

  8. 8

    David A — April 15, 2010 @ 3:27 pm

    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!

  9. 9

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  13. 13

    Delishhh — April 10, 2011 @ 6:34 pm

    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.

  14. 14

    Aggie — April 11, 2011 @ 10:29 am

    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.

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    Ebony Tuckfield — June 29, 2011 @ 12:45 pm

    Greetings! I know this is somewhat off topic but I was wondering if you knew where I could locate a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having problems finding one? Thanks a lot!

  17. 17

    Vienna — December 31, 2012 @ 1:09 am

    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.

  18. 18

    Winnie — December 31, 2012 @ 11:27 am

    So sorry you didn’t love the dip! Did you use the garlic, shallot, and basil?

  19. 19

    Vienna — January 1, 2013 @ 5:18 pm

    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.

  20. 20

    jen Newcombe — August 26, 2013 @ 8:12 pm

    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!