Lemon-Garlic Edamame Dip


Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

about 2 cups (serving size: 2 tbsp. dip)

Cost per Serving:



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1 head garlic
1/2 cup extra-virgin olive oil
Salt and pepper
2 cups shelled edamame
1 cup fresh parsley leaves
2 tablespoons miso paste
1 teaspoon lemon zest
2 tablespoons lemon juice
Pita chips, crudités or both, for serving


Prep: 8 Minutes
Cook: 35 Minutes

1. Preheat oven to 400ºF. Cut top 1/2 inch off garlic head to expose cloves. Drizzle with 1 Tbsp. oil; wrap in foil. Roast until cloves are soft and golden, about 35 minutes. Unwrap and let cool.

2. Bring a small pot of salted water to a simmer. Simmer edamame until tender, 3 to 5 minutes. Drain, spread on a plate and let cool. Squeeze garlic cloves out of their skin into a food processor. Add parsley, 1/4 to 1/2 tsp. pepper, miso, lemon zest, lemon juice and remaining olive oil and edamame to processor; puree until smooth. Serve with pita chips, crudités, or both.

Created date

November 2014

Nutritional Information

Calories 89
Fat 8 g
Satfat 1 g
Protein 2 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 0.0 mg
Sodium 157 mg