Easy Edamame Dip
If I had to pick my favorite type of appetizer, I would say it’s definitely dips. Dips of any and all kinds. Cheese dip? Yes please. Spinach Artichoke dip? Gimme. Onion dip? Heck yes. Fruit dip? Duh. Guacamole? Oh goodness, yes, yes, and yes.
Get my point? I like the dips. All of the dips.
The problem with dips is that because I love them oh so much, I can eat an embarrassing amount of them. Dips are most often packed with delicious fat and calories which is not such a bad thing some of the time, but for someone like myself who likes to eat them often, I need some lower calorie alternatives!
While a dip like guacamole contains good healthy fats, it can be excessive. Edamame is a surprisingly good and lower fat alternative. And I mean this aside from the lovely green color! Edamame beans are packed with fiber and protein! This edamame dip is really simple to make and doesn’t require a ton of ingredients. I like to add some olive oil, garlic, and some seasonings and that’s really all you need! I eat this dip with pita chips and/or fresh veggies like carrots and peppers. This is a dip you can feel good about eating!
Easy Edamame Dip
Easy Edamame Dip - An easy dip made with edamame beans, garlic, and seasonings! Lower in fat and a nice alternative to higher fat guacamole.
- 1 (12-ounce) bag frozen edamame
- 2 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- 1 small lemon, juiced
- salt and pepper to taste
- 1 tablespoon fresh basil or cilantro (optional)
- pita chips, crackers, and/or veggies for dipping
- Add the frozen edamame to a pot with boiling water. Cook until tender, about 5 minutes. Drain, but save about 1/2 cup of the cooking water.
- Add the cooked edamame to a food processor with the olive oil, garlic cloves, and lemon juice. Process the mixture, slowing adding in a bit of the reserved cooking water until the dip reaches its desired thickness (I used about 1/4 cup of the water). Then add in the basil or cilantro (if using) along with some salt and pepper to taste. Continue to process until the mixture is smooth. Transfer to a serving bowl and serve with pita chips, crackers, and/or fresh vegetables.
Amount Per Serving: Calories: 167Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 155mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 4g
12 Comments on “Easy Edamame Dip”
Dip is definitely a favorite of mine, but, you’re right, I tend to go overboard. Like, I can eat an entire bowl of dip in one sitting. This recipe is gorgeous!
this looks deeee-lish. And im so happy you called it dip and not hummus. Am I the only one who thinks only hummus is hummus?
Id eat this one by the spoonful!
You are so right! Hummus means chickpeas in Arabic, so a dip made with chickpeas is HUMMUS. Other dips are just dips/spreads.
haha I like all the dips too … but they can be very dangerous! This looks delicious – and I love the pretty green color!
That vibrant green is so pretty! I agree, dips are the best!
What a beautiful colour for this dip, one of my favourites :D
Choc Chip Uru
I adore this color! Love the idea of edamame for a dip.
Mmmmm…edamame are soooo good in salads, I can only imagine diving into this dip (which I would, because I always scoop on WAY too much dip, haha). Looks gorgeous and delicious!
I can’t even tell you how OBSESSED I am with edamame. Seriously, I eat a bag within a day — no joke. I want to face plant this dip.
I just made this! Sooo yummy! Mine wasn’t very smooth…any tips for making it the next time?!
I must say, this is my first online recipe review. I enjoyed this for lunch today and it was so wonderful that I returned to say thank you. I measured out a portion, spread it on a plate, topped it with diced tomato and topped it off with some sour cream. It was so good
how long will the mixture last after being made how long can it be stored?