Appetizers & Side Dishes · Asian Cuisine

Edamame Dip

The little things that make me laugh: Men clambering on a couch/in a sports bar with their eyes glued to the TV screen — mouths slightly ajar. *Insert favorite sport game here* is playing. Occasionally a profanity is muttered but the best is when their favorite team scores.  As if in slow motion, the men simultaneously jump up from the couch and do a Neanderthal bellow and chest-bump; the display most likely similar to how Neanderthals shouted and hollered when he created fire.

It’s Superbowl weekend and while sports never caught my fancy, the (unhealthy) array of appetizers always did.  I will pretend to look interested just to be close to that bowl of chips and salsa. While junk food abounds during these weekends, this dip has plenty of  flavor and protein to be a contender or even replacement to its fattening counterparts.

Note: Frozen, cooked, and shelled edamame can be found in your Asian grocery store.


  • 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
  • 2 teaspoon red chili paste  (e.g. siracha)
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil


If using frozen, cooked, and shelled edamame: bring a pot of water to a boil and cook for 3 minutes. Drain and let cool.

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. Add additional tablespoon of oil if the consistency is too thick. Serve with chips, crackers, or toasted baguette slices.  Store in an airtight container for up to 5 days.


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