Long Weekend Party Dip…And its NOT Guacamole

Japanese-Style Edamame Dip

inspired by healthy green kitchen

  • 1 shallot
  • 1 handful of fresh basil
  • 1 bunch of fresh spinach
  • 2 cloves garlic
  • 1 small piece of fresh ginger 
  • 2 tbsp nutritional yeast (optional)
  • 1/2 tbsp sesame oil (optional, but HIGHLY recommended for flavour)
  • juice of 1 lime
  • 1/2 package frozen shelled edamame (thawed and boiled for about 2-3 minutes in salted water, not too long cause you want to retain that bright colour!)
  • 1/3 cup silken tofu (or plain yogurt)
  • 1/3 cup unsweetened soymilk (almond, cows, etc. would all work)
  • 1 tbsp light miso paste OR 1.5 tbsp soy sauce
  • 1-2 tsp siracha (to taste)

Pulse shallot, basil, spinach, garlic, ginger, oil, lime juice and nutritional yeast if using (its delicious, i swear – but optional) in a food processor until well chopped and combined. Should kind of resemble pesto.

Then add in edamame and pulse a few times to soften and break up the beans. Finally add in the rest of the ingredients and blend on high until smooth, adding more liquid as needed.

Bring to a bbq in a cute dish topped with fresh basil. Serve with sesame rice crackers, tortillas, marys crackers. Also makes a great protein source for all them vegans & veggiefolk. Or it can also be used as a burger or sandwich spread as an alternative to pesto or hummus.

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  1. Katie Payne

     /  June 1, 2011

    I LOVE this!!! I just made it for the first time (it’s so easy!) and am practically spooning it out of the bowl. Thanks for such a great alternative to hummus.

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