T’is the season to splurge, indulge, and be jolly!  But, even in time of non-stop celebrations,  it’s good to have a few options of lighter food that won’t make you feel sluggish and heavy.  I’ve had this recipe for edamame dip in my files for a long time, finally gave it a try the week before Christmas. Originally from Alton Brown, this adaptation was published in the  blog Closet Cooking.  Kevin substantially reduced the fat content in the dip by using part of the cooking liquid from the edamame to adjust the texture, instead of olive oil.

(adapted from Closet Cooking)

1 cup edamame beans (I used frozen)
1/4 cup shallots, diced
1/2 cup cilantro
1 clove garlic
juice of 1 lime
1 tablespoon yellow miso
1 teaspoon soy sauce
1 teaspoon chili sauce (I used Sriracha)
salt, if needed

Place the edamame in a small saucepan, cover with water and boil for 5 minutes.  Drain, reserving the cooking liquid.

Add the cooked edamame into the bowl of a food processor, together with all other ingredients.  Process until it forms a paste, and adjust the consistency with some of the cooking water reserved.

Taste, adjust seasoning with salt (you may not need it, both miso and soy sauce are salty), and serve cold, with crackers or carrot and celery sticks.


to print the recipe, click here

This is a very nice option of appetizer for a dinner party in which the main dish might be on the heavy side.  Your guests will appreciate the bright flavor, unless they are cilantro haters.   Those people are out there, believe me! 😉 One of my best friends in Brazil  (hello, Fabio!) hates cilantro so much that while traveling through  China a few years ago, he carried a sign in Mandarin with the words: “Please, no cilantro in my food”.   The herb flavor is very pronounced in this dip, so make sure and warn your guests, just in case…

ONE YEAR AGO: Gougeres

TWO YEARS AGO: Beef Wellington on a Special Night

11 thoughts on “EDAMAME DIP

  1. Hi Sally,

    This looks good. If you are interested in another version, I have an edamame dip recipe on my blog from Hiroko Shimbo. It’s made with feta cheese and yogurt and is creamy rather than spicy.


  2. I’m one of those who can’t stand cilantro except in very small doses. To me, it tastes like soap! I’ve read that this is a genetic thing, maybe along the lines of how eating asparagus can make the urine smell weird. This recipe calls for way too much cilantro for me! I wonder how it would taste with Italian parsley instead?


  3. well, apparently me and The Preciousss still have issues….

    my general reply was cut short!

    anyway, Tess, thanks for pointing me to your version of edamame dip, yogurt would be perfect!

    Paula, go for parsley, and use less if you prefer a more pure version, with edamame flavor more pronounced.

    I wish I could understand why replying to individual comments is such a big issue with the iPad, but for the time being,mI must address all comments in a single reply


  4. I do love cilantro but years back I didn’t and I do know that many people just do not like it! So, like you, I do forwarn! Always nice to slip in a few healthy appetizers among all the rich holiday eats!!


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