Randy Mayor Photo by: Randy Mayor

Edamame Dip

You won't need encouragement to eat your veggies when you serve this hearty, nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks.

Cooking Light MAY 2006

  • Yield: 2 1/2 cups (serving size: about 3 tablespoons edamame mixture)


  • 1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
  • 1/2 cup water
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 1 (16-ounce) can cannellini beans or other white beans, drained


Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 37%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 4g
  • Carbohydrate: 6.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 120mg
  • Calcium: 23mg

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Edamame Dip Recipe