Pin It I discovered this version during a potluck when someone brought a green dip that looked like guacamole but tasted brighter and lighter. After some playful questioning, they admitted the secret was edamame, and I have been making it ever since. The combination creates the most velvety texture while sneaking in extra protein, which my body definitely appreciates.
Last summer I made triple batches for my sisters birthday, and honestly, the bowl vanished before the tacos even hit the table. People kept hovering around it with chips, and someone finally admitted they ate mostly dip and skipped dinner. Since then, I double the recipe automatically, because watching friends scrape the bottom of an empty bowl still feels like a tiny victory.
Ingredients
- Shelled edamame: These little soybeans transform into the base of the dip, adding body and protein while keeping everything light and fresh
- Ripe avocado: One is enough to provide that classic richness we all crave from guacamole
- Fresh jalapeño: Seeds removed for gentle heat that lingers pleasantly instead of burning
- Diced tomato: Small bursts of juiciness that contrast beautifully with the creamy base
- Red onion: Finely chopped so the sharpness disperses evenly throughout every bite
- Fresh cilantro: Bright, herbal notes that tie all the flavors together
- Lime juice: Essential for brightness and to help the avocado stay vibrant green
- Sea salt: Enhances and balances the flavors
- Ground cumin: Optional earthiness that adds depth if you want a smoky undertone
- Freshly ground black pepper: A little warmth and complexity
Instructions
- Prepare the edamame:
- Boil the shelled beans for about five minutes until tender, then drain and rinse under cold water to stop the cooking
- Start the base:
- Pulse the edamame in a food processor until mostly smooth, scraping down the sides as needed
- Blend in richness:
- Add the avocado, lime juice, salt, cumin if using, and black pepper, then pulse until combined but still slightly chunky for texture
- Fold in freshness:
- Transfer to a bowl and gently stir in the jalapeño, tomato, red onion, and cilantro by hand
- Taste and adjust:
- Add more salt, lime juice, or pepper as needed, then garnish with extra cilantro and lime wedges
Pin It Something magical happens when you serve this at a summer barbecue. Friends double dip, chips disappear at an alarming rate, and suddenly the conversation revolves around guessing the secret ingredient. Seeing people light up when I tell them it is edamame never gets old.
Serving Ideas That Work
Tortilla chips are classic, but sliced cucumber, bell pepper strips, or even radishes create refreshing scoops. I have also spread this on toast and topped with sliced cherry tomatoes for a quick lunch that feels fancy. It works as a sandwich spread too, especially with roasted vegetables or grilled portobello.
Easy Variations
Swap the red onion for scallions if you want something milder, or add diced mango for sweet heat that surprises people. Sometimes I toss in roasted corn kernels when corn is in season, which adds little bursts of sweetness throughout. A handful of chopped fresh spinach blends right in if you want to sneak in greens.
Make It Your Own
This recipe welcomes experimentation based on what you have or what sounds good. Trust your instincts and adjust until it tastes like something you want to keep eating.
- Keep some jalapeño seeds if you want more kick
- Add a clove of garlic for an extra savory layer
- Try a splash of rice vinegar for a slightly different acidity
Pin It Hope this brings as much joy to your table as it has to mine. Happy cooking, and may your chips always be sturdy enough for the heaviest scoops.
Questions & Answers
- → Can I use frozen edamame for this dip?
Yes, frozen edamame works perfectly. Cook it in boiling water for about 5 minutes, then rinse with cold water before blending.
- → How spicy is the jalapeño in this spread?
The jalapeño adds a mild to moderate heat. To reduce spiciness, remove the seeds and membranes before adding.
- → What can I use instead of red onion?
Scallions or finely diced mild onions can be swapped in to provide a gentler flavor.
- → How should I store this blend?
Keep it covered in the refrigerator for up to 2 days to maintain freshness and flavor.
- → Can I add a sweet note to this mix?
Adding diced mango provides a subtle sweetness that balances the tang and heat.
- → Is this blend suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-conscious eating.