If you’d like to especially please guests  who are low-carbing, or simply want to serve something very flavorful but kind to everyone’s waistline, this is a perfect option.   I’ve got a recipe for edamame dip already published, but this one knocked my socks off.  Another fascinating English expression that made me smile the first time I heard it.  No similar phrase exists in Portuguese, I must add, and as far as I searched, its origin is uncertain. Feel free to enlighten me with an explanation in the comments…  😉

The recipe comes from a great blog called “Tess’s  Japanese Kitchen”.  Tess became a real expert on the subject by working her way through the 250 recipes from this book by  Hiroko Shimbo. Pretty amazing!   If you are into authentic Japanese cooking, bookmark her blog and get ready to learn a lot from it. And, while you are at it, reserve a bookmark for Ms. Shimbo’s site, Hiroko’s Kitchen.

(slightly modified from Tess’s Japanese Kitchen)

for the cucumber “cups’
3 cucumbers

for the dip
1 cup shelled edamame (frozen is fine)
2 ounces feta cheese
3 Tablespoons olive oil
3 Tablespoons non-fat yogurt (low or full fat is ok)
1  teaspoons salt
juice of half a lemon
a sprinkle of paprika for color contrast

Make the cucumber “cups” by peeling the cucumbers leaving streaks of unpeeled portions.  Cut in 3/4 inch slices, and carefully hollow each slice to form a small cup.  Discard the pulp. Reserve the cucumber slices, if they seem too wet place them over paper towels to catch excess liquid.

In a large pot of salted boiling water, cook the edamame until they are tender, 5 to 6 minutes. Drain them in a colander and rinse briefly with cold water to stop the cooking.  Let it cool slightly, then add to the bowl of a food processor.

Add all other ingredients, except the paprika.  Process to make a smooth paste, scraping the sides of the bowl midway through processing.  Taste, adjust seasoning, and spoon small portions of the dip inside the hollowed cucumber slices.  Serve any additional dip with crackers or crudites.


to print the recipe, click here

If you want to go real fancy, take a Zen breath and try your hands at this beautiful preparation of cucumber cups, yet another courtesy of Tess. I imagine the dip would look pretty awesome in the center of those little flowers…

When I brought this platter to  a departmental get-together, most people were puzzled, trying to figure out where the green color was coming from.

“Avocado? could it be avocado?”

“No, I don’t think so…. I taste some cheese, but no avocado”…

“What is in it?”

Mysterious or not, everyone loved it! The feta contributes a nice salty bite, the yogurt mellows it down, and the edamame closes the deal with its umami aura, very special. My slight modification was to reduce the amount of olive oil (the original had 6 tablespoons instead of 3), use non-fat yogurt instead or regular, and add lemon juice because I am a lemon freak. Sounds a bit wicked, but… such is life.  😉

ONE YEAR AGO:  Headed to Brazil!

TWO YEARS AGO: Twice-Baked Goat Cheese Souffle

THREE YEARS AGO: Golly Moses: She’s  a Muffin!


  1. When I entertain (or snack myself) it always seems that anything low carb is such a hit! And the presentation is party worthy! I could imagine people questioning the “green”, edamame would be unexpected but I also imagine is tastes really good!


    • It makes snacking a little more guilty-free, I think that’s why everybody loves this type of recipe. It is easy to make something incredibly tasty if you splurge on fat and carbs, but a little more tricky to bring the same type of “wow” factor in a less caloric concoction


  2. I just love this dish Sally. The kids both love edamame (and feta), as do I. This will make a great appetizer or lunch dish around here! And I’ll definitely use your lemon trick – being a fellow lemon freak. 😉


    • It’s also nice to just keep a few rounds in the fridge and snack during a lazy afternoon (not that I’ve had lazy afternoons lately, but I am allowed to dream! ;0)


  3. What a great idea for a snack Sally – protein rich, cuc bites – so refreshing too! This is one that I could see myself transporting (to a friend’s or the cottage) and assembling sur place. Love the touch of paprika! Great recipe Sally – will check out Tess’s site for sure; thanks.


  4. What an awesome idea.. I’m thinking of everything that could be played with to put in those little cups. And carb-free is perfect for summer and swimsuits. (Although my ingestion of wine has begun causing a few bumps to appear already!) I’m thinking the saying means something’s pretty shocking and incredible because it would take a lot to “knock” socks off anyone:D


    • Making this tonight for dinner party…will report back. I accidentally bought strawberry flavor yogurt, (label was backward) had to run back to the store…grrrr


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