Pin The first time I brought this to a potluck, my friend Sarah kept asking what made the guacamole taste so bright and satisfying. When I finally told her about the edamame, she laughed and said she would have never guessed. Now she makes a double batch every time she hosts.
I started making this during those busy weekday evenings when I wanted something substantial but not heavy. My partner would walk in, smell the lime and cilantro, and immediately reach for chips. It became our standing Friday ritual while we planned weekend adventures.
Ingredients
- Shelled edamame: These little soybeans are the secret weapon that transforms this dip from occasional treat to everyday staple, and frozen ones work perfectly so you can always have them ready
- Ripe avocado: Look for one that yields slightly to gentle pressure, because an underripe avocado will leave you with a weirdly chunky texture instead of that luscious creaminess
- Fresh lime juice: Bottled juice cannot compete, and I have learned the hard way that squeezing half a lime into a bowl first makes fishing out seeds easier than trying to pick them out of the dip
- Jalapeño: The heat level varies wildly between peppers, so taste a tiny bit before adding it all and adjust based on your spice tolerance that day
- Cilantro: Some people love it, some people think it tastes like soap, so maybe check with your guests first or serve it on the side
Instructions
- Get the edamame ready:
- Boil those little green beans for about five minutes until they are tender, then drain and rinse them under cold water so they stop cooking and stay bright green.
- Create the base:
- Pulse the cooled edamame in your food processor until it is mostly smooth, with just a tiny bit of texture remaining rather than a completely pure paste.
- Add the creamy elements:
- Throw in the avocado, lime juice, salt, cumin if you are using it, and several grinds of black pepper, then pulse again until everything comes together into a creamy dip with small chunks still visible throughout.
- Fold in the fresh ingredients:
- Transfer everything to a mixing bowl and gently fold in the jalapeño, tomato, red onion, and chopped cilantro until evenly distributed.
- Taste and adjust:
- Grab a chip and take a bite, then add more salt or lime juice if it needs a little wake-up call, remembering that flavors will intensify after sitting for a few minutes.
Pin My niece tried this at a family gathering and proceeded to eat half the bowl herself. She is now the one who requests it for every holiday and has started experimenting with adding roasted garlic or roasted red peppers. Watching her get excited about cooking something healthy has been such a gift.
Make It Your Own
Sometimes I swap in scallions instead of red onion when I want something milder, and other times I fold in diced mango for a sweet and spicy version that disappears instantly at summer parties.
Serving Ideas That Work
Beyond the obvious tortilla chips, this is incredible as a spread on turkey burgers, tucked into breakfast burritos, or served alongside crudités for a lighter option that still feels satisfying.
Storage And Meal Prep
This keeps surprisingly well in the fridge for about two days, though the bright green color will darken slightly. Press plastic wrap directly onto the surface to minimize browning. You can also freeze individual portions in small containers and thaw them in the fridge overnight for an easy protein packed snack throughout the week.
- Make a double batch and portion it into small containers for grab and go lunches
- Keep extra limes on hand because a fresh squeeze right before serving brings everything back to life
- If it browns more than you like, give it a quick stir and the vibrant green underneath will look perfect again
Pin This dip started as an experiment and became one of those recipes I keep coming back to because it hits that perfect spot between indulgent and nourishing.
Recipe Q&A
- → Can I use frozen edamame for this dish?
Yes, frozen edamame works well; simply boil for 5 minutes before processing to achieve the right texture.
- → How can I adjust the spiciness level?
Modify the amount of jalapeño or leave the seeds in for added heat. Alternatively, a dash of hot sauce enhances spiciness.
- → What can I substitute for red onion?
Scallions can be used as a milder alternative, adding a fresh, oniony flavor without overpowering.
- → How long can the mixture be stored?
Keep it covered in the refrigerator for up to 2 days to maintain freshness and flavor.
- → What dishes pair well with this creamy blend?
It complements tortilla chips, fresh crudités, or can be spread on sandwiches for added flavor and texture.