Edamame Dip

Amanda Smith


One of my new favorite things is edamame. A friend of mine got me to try it and can I just say...I'm in love.
This dip recipe is something I came across when looking for different ways of using this wonderful ingredient.
It is great on crackers, pretzels, pita chips, bagel chips, etc....

pinch tips: How to Cut Avocado (Like a Pro)


5 Min


20 Min




2 Tbsp
extra virgin olive oil
1 medium
onion, sliced thinly
3 clove
garlic, minced
3 Tbsp
fresh parsley, chopped
1 Tbsp
fresh rosemary, chopped
16 oz
frozen shelled edamame
1 c
vegetable stock
1/2 c
extra virgin olive oil
1/4 tsp
black pepper
salt, to taste

Directions Step-By-Step

For dip, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, 8 to 10 minutes. Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes. Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.
Pour edamame mixture into a blender. Take care as the ingredients are hot – keep your hand over the blender lid. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper. Taste and adjust seasoning.
Pour dip into a serving bowl. Cover and chill until ready to serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy