Best 7 Edamame Dip With Pita Chips Recipes

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Edamame dip is a delicious and healthy appetizer or snack that can be enjoyed by people of all ages. Made with fresh or frozen edamame beans, this dip is packed with protein, fiber, and essential vitamins and minerals. Served with pita chips, this dip is a perfect party food or a quick and easy snack to enjoy at home.

Here are our top 7 tried and tested recipes!

WHITE BEAN DIP WITH PITA CHIPS



White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 9

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
  • Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
  • Serve the pita toasts warm or at room temperature alongside the bean puree.

SPICY EDAMAME DIP



Spicy Edamame Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 9

4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped fresh cilantro
Pita chips, for dipping

Steps:

  • In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
  • Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
  • Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

MEDITERRANEAN DIP WITH PITA CHIPS



Mediterranean Dip with Pita Chips image

I created this recipe so I could serve house guests a fun appetizer. They loved it! It's now my potluck staple. -Denise Johanowicz, Madison, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 30m

Yield 3-1/2 cups (6 dozen chips).

Number Of Ingredients 14

12 pita pocket halves
Cooking spray
1-3/4 teaspoons garlic powder, divided
12 ounces cream cheese, softened
1 cup plain yogurt
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1/4 teaspoon pepper
1 large tomato, seeded and chopped
5 pepperoncini, sliced
1/2 cup pitted Greek olives, sliced
1 medium cucumber, seeded and diced
1/3 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

  • Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder. , Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks., Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips.

Nutrition Facts :

EDAMAME DIP WITH PITA CHIPS



Edamame Dip with Pita Chips image

Provided by Tamra Davis

Categories     Condiment/Spread     Food Processor     Vegetarian     Quick & Easy     Low Cal     High Fiber     Oscars     Basil     Healthy     Party     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
1/4 cup olive oil
2 teaspoons fresh lemon juice
3 tablespoons minced fresh basil plus sprigs for garnish

Steps:

  • Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
  • Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
  • Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

EDAMAME HUMMUS WITH PITA CRISPS



Edamame Hummus With Pita Crisps image

From Cooking Light. Made for the super bowl party and it was a big hit with those that like edamame. It's green when it's done, and a bit thick. Next time, I will thin it a bit more with a bit more water. Delicious with chips too.

Provided by basia1

Categories     Spreads

Time 12m

Yield 12 serving(s)

Number Of Ingredients 12

6 (6 inch) pita bread, split in half horizontally
1 1/2 cups frozen blanched shelled edamame
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley
3 tablespoons tahini
3 tablespoons water
3 tablespoons fresh lemon juice
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°F.
  • Arrange pita halves in a single layer on oven rack.
  • Bake at 350°F for 15 minutes or until crisp, and cool completely on a wire rack.
  • Break each pita in half into about 6 chips each.
  • Prepare edamame according to package directions, omitting salt.
  • Place 3 tsp oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 or 3 times or until coarsely chopped.
  • Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth.
  • Spoon the hummus into a serving bowl.
  • Drizzle with remaining 1 tsp oil, and sprinkle with paprika.
  • Serve with pita crisps.

Nutrition Facts : Calories 142.5, Fat 5.8, SaturatedFat 0.8, Sodium 218.9, Carbohydrate 16.9, Fiber 2.3, Sugar 0.4, Protein 6.9

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

GARLIC FETA DIP WITH PITA CHIPS



Garlic Feta Dip With Pita Chips image

I saw a version of this dip in a cookbook. I had never made it till recently and I tweaked it a bit. It is lovely.

Provided by beth2440

Categories     Brunch

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

1 cup crumbled feta
1/2 cup sour cream
1/2 cup plain yogurt
1 clove garlic
1 pinch kosher salt
1 pinch fresh ground black pepper
1 (12 ounce) package pita bread (pocketless or precut)
1 tablespoon olive oil
1 pinch kosher salt

Steps:

  • DIP.
  • In a a food processor add all ingredients and blend till smooth.
  • Chill for several hours for flavors to bloom.
  • PITA CHIPS.
  • Cut each pita into several wedges, about 6 to 8.
  • Drizzle with the olive oil and sprinkle with salt.
  • Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
  • It happens quickly, so don't walk away.
  • Enjoy!

Nutrition Facts : Calories 118.9, Fat 5.2, SaturatedFat 2.8, Cholesterol 13.3, Sodium 261.4, Carbohydrate 13.9, Fiber 0.5, Sugar 1.1, Protein 4

Tips:

  • Choose fresh edamame. Fresh edamame should have a bright green color and be plump. Avoid edamame that is brown or shriveled.
  • Shell the edamame before cooking. You can do this by pinching the seam of the pod and pulling it open. The edamame beans should pop out easily.
  • Cook the edamame in boiling water for a few minutes. The edamame should be cooked until it is tender, but still has a slight crunch.
  • Drain the edamame and rinse it with cold water. This will stop the cooking process and help the edamame to retain its bright green color.
  • Mash the edamame with a fork or in a food processor. You can also use a blender, but be careful not to over-blend the edamame, or it will become too smooth.
  • Season the edamame dip to taste. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or chili powder.
  • Serve the edamame dip with pita chips, vegetables, or crackers. You can also use it as a spread for sandwiches or wraps.

Conclusion:

Edamame dip is a delicious and healthy snack or appetizer. It is easy to make and can be customized to your own taste. Whether you are looking for a quick and easy snack or a more substantial meal, edamame dip is a great option. So next time you are looking for something to munch on, give edamame dip a try!

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