Best 11 Edamame Dip Edamole Recipes

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Edamame dip, also known as edamole, is a delicious and versatile dip made from fresh or frozen edamame beans. It's a healthy and protein-packed alternative to traditional guacamole or hummus, and it's perfect for parties, potlucks, or as a snack. With just a few simple ingredients and a few minutes of prep time, you can create a smooth, creamy, and flavorful edamole that's sure to impress your friends and family.

Let's cook with our recipes!

EDAMAME DIP



Edamame Dip image

Provided by Alton Brown

Categories     appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 13

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

Steps:

  • 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. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
  • Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

EDAMAME DIP (EDAMOLE)



Edamame Dip (Edamole) image

This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.

Provided by HealthyFoodLover

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 4

Number Of Ingredients 8

2 cloves garlic
1 chipotle pepper in adobo sauce
2 tablespoons olive oil
1 teaspoon hot pepper sauce, or to taste
½ teaspoon cumin
1 cup frozen shelled edamame (green soybeans), thawed
1 tablespoon water, or as needed
salt and pepper to taste

Steps:

  • Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg

GUACAMOLE-STYLE EDAMAME DIP RECIPE



Guacamole-Style Edamame Dip Recipe image

Follow this Guacamole-Style Edamame Dip Recipe for a fun party dip. This unique edamame recipe gets its creaminess from mayo, edamame and cilantro.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 10

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup KRAFT Real Mayo
2 cups frozen edamame (shelled), thawed
1 jalapeño pepper, finely chopped
3 cloves garlic, minced
1/2 cup chopped fresh cilantro, divided
6 Tbsp. finely chopped red onions, divided
3/4 cup TACO BELL® Thick & Chunky Mild Salsa
1 cup rinsed canned black beans
1 cup shredded iceberg lettuce

Steps:

  • Process dressing, mayo and edamame in food processor until smooth.
  • Add peppers, garlic, 6 Tbsp. cilantro and 1/4 cup onions; pulse just until blended. Spread onto bottom of pie plate.
  • Top with layers of salsa, beans, lettuce, and remaining onions and cilantro.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

EDAMAME DIP WITH RED ONION AND SESAME OIL



Edamame Dip With Red Onion and Sesame Oil image

This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy. This recipe combines edamame with cilantro and red onion and spices things up with sriracha.

Provided by Julia Moskin

Categories     dips and spreads, appetizer

Time 15m

Yield About 3 cups

Number Of Ingredients 10

16 ounces shelled frozen edamame (fresh soybeans)
1/2 cup chopped cilantro, plus whole leaves for garnish
3/4 cup finely chopped red onion (about 1 small onion)
4 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons toasted sesame oil
1 teaspoon kosher salt, more to taste
1 tablespoon sriracha or sambal, more to taste
2 lemons
Rice crackers, chips or cucumber and celery sticks, for serving

Steps:

  • Bring a medium-size saucepan of water to a boil over high heat. Turn off the heat and add the frozen edamame. Stir about 10 seconds until thawed, but not cooked, then drain.
  • In a food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 teaspoon salt and 1 tablespoon sriracha. Add the zest of one of the lemons to the processor. Squeeze the juice of both lemons into processor. Pulse until mixture is almost smooth, with small chunks for texture.
  • Scrape into a bowl and refrigerate at least 1 hour or overnight. Before serving, mix well and season to taste with salt and sriracha. Transfer to a serving bowl and sprinkle with cilantro leaves. Serve with rice crackers, chips or cucumber and celery sticks.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams

EDAMOLE DIP



Edamole Dip image

Provided by Food Network

Categories     appetizer

Time 18m

Yield about 2 1/2 cups

Number Of Ingredients 11

1/2 cup peeled edamame, fresh or frozen
1/2 cup broccoli stalks, peeled
1 avocado, peeled
1 scallion, sliced
1/2 red onion, diced
1 clove fresh garlic, minced
1/2 jalapeno, minced
1 lime, juiced
1 tomato, diced
2 tablespoons cilantro, chopped
Sea salt

Steps:

  • In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside.
  • Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!!

Nutrition Facts : Calories 13 calorie, SaturatedFat 0 grams, Carbohydrate 1 grams, Fiber 1 grams

WASABI EDAMAME-AVOCADO DIP



Wasabi Edamame-Avocado Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 8 (1/4 cup) servings

Number Of Ingredients 9

1 tablespoon wasabi powder
2 tablespoons water
1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups)
1 ripe Hass avocado
1 tablespoon finely grated peeled fresh ginger
Juice of 1 lime, (about 3 tablespoons)
1 1/2 teaspoon kosher salt
4 scallions (white and green parts), finely chopped
1/3 cup chopped fresh cilantro leaves

Steps:

  • Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
  • Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.

Nutrition Facts : Calories 88 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 4 grams

EDAMAME DIP (EDAMOLE)



Edamame Dip (Edamole) image

This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.

Provided by HealthyFoodLover

Categories     Bean Dips

Time 10m

Yield 4

Number Of Ingredients 8

2 cloves garlic
1 chipotle pepper in adobo sauce
2 tablespoons olive oil
1 teaspoon hot pepper sauce, or to taste
½ teaspoon cumin
1 cup frozen shelled edamame (green soybeans), thawed
1 tablespoon water, or as needed
salt and pepper to taste

Steps:

  • Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg

CREAMY EDAMAME DIP



Creamy Edamame Dip image

Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Yield Makes 2 cups

Number Of Ingredients 9

1 (10-ounce) bag frozen shelled edamame (2 cups)
1/2 cup cottage cheese
1 cup packed cilantro leaves
1 serrano chile, seeded and chopped
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin
3/4 teaspoon kosher salt
Carrots, for dipping

Steps:

  • Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.

EDAMAME DIP WITH CRUDITES



Edamame Dip with Crudites image

Categories     Condiment/Spread     Food Processor     Soy     Vegetable     Appetizer     Celery     Carrot     Radish     Gourmet

Number Of Ingredients 12

4 large carrots
3 celery ribs, strings removed with a vegetable peeler
1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
1 bunch radishes
1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
2 1/2 teaspoons salt
1 tablespoon chopped garlic
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
  • Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
  • Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
  • Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
  • Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

EDAMOLé DIP



Edamolé Dip image

A healthy but ultra tasty dip from Stonyfield Farm that utilizes edamame (soybeans). You can temper the heat to your liking by altering the amounts of the chipotle and hot sauce. Serve with rice crackers, water crackers or your favorites!

Provided by Sandi From CA

Categories     Spicy

Time 5m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 8

3 garlic cloves
1 chipotle chile in adobo
4 tablespoons olive oil
1 cup plain yogurt
2 teaspoons hot pepper sauce (to taste)
1 teaspoon cumin
1 1/2 cups frozen shelled edamame, thawed (green soybeans)
salt and pepper

Steps:

  • Place garlic cloves, chipotle pepper, olive oil, yogurt, hot sauce, and cumin into a blender or food processor.
  • Puree until smooth, then add the edamame, and continue to puree until smooth.
  • Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 121.4, Fat 8.9, SaturatedFat 1.6, Cholesterol 3.2, Sodium 42.5, Carbohydrate 5.8, Fiber 1.7, Sugar 1.2, Protein 5.9

EDAMOLE (EDAMAME GUACAMOLE)



Edamole (Edamame Guacamole) image

I first saw this in a magazine a few years back, and have enjoyed it ever since. The original recipe was a bit bland for my tastes, so I've spiced up my version a bit. It is a great way to use those broccoli stems, if you make a recipe that called for only the crowns. Remember to remove the seeds from the peppers if you do NOT want the heat. (Times Do Not include the time for the edamame and broccoli to cool.)

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 24m

Yield 3 cups

Number Of Ingredients 15

1/2 cup edamame (shelled)
1/2 cup broccoli stem (peeled & chopped)
2 avocados
1 lemon, juice of
1 lime, juice of
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 cup yellow onion (diced fine)
2 garlic cloves (minced fine)
1 small fresh jalapeno (minced fine *remove seeds if you don't want the heat.)
1 small tomatoes (diced fine)
1 tablespoon fresh cilantro (minced)

Steps:

  • Simmer edamame in 2 cups water for 2 minutes. (Make sure to use the beans out of the shells, NOT the whole edamame pods).
  • Remove edamame from the pot with a slotted spoon and set aside to cool.
  • Blanche the peeled broccoli stems in the same water for about 2 minutes.
  • Drain and set aside to cool.
  • When edamame and broccoli are cooled, purée both together in a blender, until smooth.
  • Cut avocados in half, remove pits, and spoon out the avocado from its skin into a large bowl.
  • Mash the avocados together with the lemon and lime juice.
  • Add the edamame-broccoli mixture to the avocado and stir together well.
  • Fold in the remaining ingredients, including the spice mixture.
  • Taste and adjust the seasonings to your own taste from there.

Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 3.2, Sodium 413.9, Carbohydrate 23.5, Fiber 12.2, Sugar 3.4, Protein 9.4

Tips for Making Edamame Dip

  • Use fresh edamame for the best flavor and texture.
  • If using frozen edamame, thaw it completely before using.
  • Blanch the edamame for a few minutes to remove the fuzzy outer layer.
  • Use a food processor or blender to make the dip smooth and creamy.
  • Add your favorite seasonings and herbs to taste.
  • Serve the dip with tortilla chips, vegetable crudités, or pita bread.

Conclusion

Edamame dip is a healthy and delicious appetizer or snack that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and tasty dip, give edamame dip a try!

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