Edamame Dip Recipe

Name: Edamame Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces cooked and cooled edamame, shelled; ¼ cup onion, diced; ½ cup tightly packed fresh cilantro or ½ cup fresh parsley leaves; 1 large garlic clove, sliced; ¼ cup freshly squeezed lime juice; 1 tablespoon brown miso; 1 teaspoon kosher salt; 1 teaspoon red chili paste; ¼ teaspoon fresh ground black pepper; 5 tablespoons olive oil

Servings: persons

12 ounces cooked and cooled edamame, shelled
¼ cup onion, diced
½ cup tightly packed fresh cilantro or ½ cup fresh parsley leaves
1 large garlic clove, sliced
¼ cup freshly squeezed lime juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
¼ teaspoon fresh ground black pepper
5 tablespoons olive oil

1
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds.
2
Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds.
3
With the processor running, slowly drizzle in the olive oil.
4
Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds.
5
Taste and adjust seasoning, as desired.
6
Serve with chips or crackers.
7
Store in an airtight container for up to 5 days.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces cooked and cooled edamame, shelled, ¼ cup onion, diced, ½ cup tightly packed fresh cilantro or ½ cup fresh parsley leaves, 1 large garlic clove, sliced, and more.

Yes, Edamame Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame Dip

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