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....

★★★★★ 1 vote
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

How to Make Edamame Dip


  • 1For 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.
  • 2Pour 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.
  • 3Pour dip into a serving bowl. Cover and chill until ready to serve.

Printable Recipe Card

About Edamame Dip

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