Edamame Dip
As a dip or sandwich spread, I love this edamame dip! With just a few simple ingredients, transform edamame into a delicious dip for vegetables or a sandwich spread with a bunch of your favorite vegetable toppings.
Servings: 6 servings
Calories: 246kcal
Ingredients
Dip/Spread Ingredients
- 1 ¼ cup frozen cooked of fresh mame shelled edamame
- ½ cup raw walnuts
- 2 cloves garlic
- 1 small shallot
- ¼ cup parsley or herb of choice
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
Sandwich Ingredients
- Whole-grain bread
- ½ head romaine lettuce
- 2 large tomatoes cut into slices
- 1 cup pickled red onions or raw red onions
- 2 avocados sliced thin
Instructions
- Cook mame according to package instructions. Allow cooling completely.
- Add all the ingredients to a food processor with a large blade.
- Pulse until all ingredients are combined and resemble a thick paste.
- Place in the refrigerator to chill until ready to serve.
- Serve with vegetables, pita, crackers, rice cakes, or pretzels.
- Or serve as a sandwich spread with your favorite bread and sandwich toppings.
Notes
Tips
- Use the large blade in the food processor and pulse until all the ingredients form a thick paste. The edamame dip recipe should be somewhat chunky.
- Refrigerate for an hour to chill
- If using a sandwich, spread on the bread with a knife and add any preferred sandwich toppings.
- Use basil or cilantro instead of parsley for a unique flavor.
- Add ½ cup water and blend to make an edamame pesto sauce for pasta or dressing on a potato.
- I served my edamame dip with cut vegetables, pita bread, roasted vegetables, rice crackers, rice cakes, or pretzels.
Nutrition
Calories: 246kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 17mg | Potassium: 853mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5360IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg