Edamame Dip with Sea Salt & Cracked Pepper Wonton C

Name: Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shelled Edamame, Cooked According To Package Instructions; 2 cloves Garlic, Pressed And Minced; 3 Tablespoons Lemon Juice; 1 teaspoon Olive Oil; ⅔ cups Water; 1/4 teaspoons Fresh Ground Black Pepper; 1/2 teaspoons Salt; 20 whole Wonton Wrappers, Cut In Half Diagnally; 1 Tablespoon Sea Salt (I Used Black Hawaiian); 1 Tablespoon Freshly Ground Black Pepper; Olive Oil Spray

Servings: persons

2 cups Shelled Edamame, Cooked According To Package Instructions
2 cloves Garlic, Pressed And Minced
3 Tablespoons Lemon Juice
1 teaspoon Olive Oil
⅔ cups Water
1/4 teaspoons Fresh Ground Black Pepper
1/2 teaspoons Salt
20 whole Wonton Wrappers, Cut In Half Diagnally
1 Tablespoon Sea Salt (I Used Black Hawaiian)
1 Tablespoon Freshly Ground Black Pepper
Olive Oil Spray

1
Preheat oven to 350 degrees F. Lightly coat a baking sheet with olive oil spray.
2
Place wonton slices onto the sheet so that they are not touching.
3
Spray slices lightly with olive oil spray, then sprinkle with sea salt and pepper.
4
Bake in the preheated oven for 6-8 minutes, or until edges are lightly brown.
5
Remove from oven.
6
Note: chips will brown while left on baking sheet.
7
Place chips into a serving container once cooled.
8
Leftovers may be kept in an airtight container for 4-5 days.
9
While chips are baking, combine dip ingredients into a food processor.
10
Mix until a puree is formed.
11
Spoon into a serving container.
12
Nutrition Information per 1/2 cup dip and 8 chips: 122 calories, 5.5 g fat, 9 g protein, 6 g carbohydrates, 3 g fiber

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups Shelled Edamame, Cooked According To Package Instructions, 2 cloves Garlic, Pressed And Minced, 3 Tablespoons Lemon Juice, 1 teaspoon Olive Oil, and more.

Yes, Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips 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.

That's it — enjoy your meal!

Edamame Dip with Sea Salt & Cracked Pepper Wonton Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions