Edamame Dip

6 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
2 1/2 cups (serving size: about 3 tablespoons edamame mixture)
By Maureen Callahan
May 2006
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 61
  • Caloriesfromfat 37%
  • Fat 2.5g
  • Satfat 0.4g
  • Monofat 1.1g
  • Polyfat 0.7g
  • Protein 4g
  • Carbohydrate 6.1g
  • Fiber 1.2g
  • Cholesterol 0.0mg
  • Iron 0.7mg
  • Sodium 120mg
  • Calcium 23mg

How to Make It

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

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Ratings & Reviews

Yup

JFlorence
April 30, 2016
Salt, people.  Salt. 

KaraCon's Review

Virginia
September 07, 2012
This is a great sub for guacamole!

LauraJasmine's Review

KaraCon
June 19, 2010
The dip was okay, but kind of bland. I live by myself and I had already gotten completely sick of it before I had even made my way through half of it.

sevh51's Review

LauraJasmine
January 27, 2010
I made this dip when my vegan daughter came to visit. We both thought it looked interesting. However, it was very bland. If I did made it again, I guess I would try leaving out the beans and adding more of the chili sauce.

AndrewEdmonton's Review

AndrewEdmonton
November 07, 2009
Very good. I would increase the chili garlic sauce by 50%

JFlorence's Review

sevh51
December 15, 2008
Tastes great...a real crowd pleaser!!