Edamame Dip

Edamame Dip

Serve this dip with chips or crackers, or use it to thicken chicken or fish stock for a delightful soup.


  • 12 ounces shelled edamame (cooked and cooled)
  • 1/4 cup diced onion
  • 1/2 cup fresh cilantro or parsley
  • 1 clove garlic
  • 1/4 cup lemon or lime juice (freshly squeezed)
  • 1 tablespoon brown miso paste
  • 1 teaspoon kosher salt (plus additional if desired)
  • 1 teaspoon red chile paste
  • 1/4 teaspoon black pepper (freshly ground)
  • 5 tablespoons olive oil
  1. Combine the edamame, onion, cilantro, garlic, lemon juice, miso paste, salt, chile paste and pepper in a food processor and process for 15 seconds. Scrape down the sides of the bowl with a rubber spatula then process for another 15 to 20 seconds.
  2. While the processor is running, slowly drizzle in the oil until fully integrated. Scrape down the bowl again, then process for another 5 to 10 seconds. Adjust seasoning as desired.
  3. The dip can be kept refrigerated in an airtight container for up to 5 days.


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