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Edamame Dip


  • 12 oz shelled, cooked, and cooled edamame, about 2 cups
  • ¼ c diced onion
  • ½ c tightly packed fresh cilantro
  • 1 large garlic clove, sliced
  • ¼ c freshly squeezed lime or lemon juice
  • 1 tbsp brown miso
  • 1 tsp kosher salt
  • 1 tsp red chili paste
  • ¼ tsp freshly ground black pepper
  • 5 tbsp 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. 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.

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