This Page

has been moved to new address

Creamy Edamame Dip

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
Penny Pinching Epicure: Creamy Edamame Dip

Friday, March 26, 2010

Creamy Edamame Dip

I had intended to make a cilantro chumus for my St. Patrick's Day Dinner Party, but a quick look in my pantry revealed I was out of chickpeas!

Plan B: I had a bag of shelled edamame from Trader Joe's in my freezer, and although I had never tried it before, I figured, how bad could it be if I substituted edamame for chickpeas?

It was delicious (pictures didn't come out so great but trust me, it's quite tasty). Unlike chumus, the edamame dip came out lighter and fluffier. Definitely a keeper.

  • I made this in my immersion blender attachment which is pretty much a mini food processor. I had to do it in 2 batches since not all of it fit at once, but you can also make this in a blender or food processor all in one shot.
  • I used unsalted edamame; if yours are pre-salted, add salt to taste rather than the amount in the ingredient list.

Creamy Edamame Dip


1 lb shelled edamame
2 garlic cloves, peeled
1 tsp olive oil
1 Tbsp lemon juice
1 tsp salt
pinch of black pepper
2 Tbsp water, coconut milk or other dairy free alternative

  1. Cook edamame according to package directions and cool (not necessary if they are already cooked).
  2. Blend together edamame, garlic, olive oil, lemon juice, salt and pepper. Add liquid 1 tsp at a time until mixture forms a creamy consistency (you made need only a few teaspoons). Add additional salt & pepper to taste. Chill before serving.
The cost:
edamame: 1.99
other ingredients: <1.00

Grand total: $3.99; serves 12-14 (makes about 4 cups of dip)

Labels: , , , , , ,


Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home