Spicy Edamame Dip
Spicy Edamame Dip
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.
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.
2 cups Yield
- 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
Step 1Rinse 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
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