Creamy Edamame Dip

Katie Choi, photograph by Anastassios Mentis

Creamy Edamame Dip

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Makes 4 servings

2 cups frozen shelled edamame

1 scallion, cut into 2-inch pieces

1 Tablespoon lemon juice

1⁄4 cup parsley leaves, lightly packed

2 Tablespoons extra-virgin olive oil

1⁄2 teaspoon kosher salt

This delicious dip is the perfect partner for fresh veggies and gluten-free crackers. The best part: Edamame’s protein punch will keep kids full all afternoon!


1. Cook edamame according to package directions; drain and let cool.

2. Place the cooked edamame and all other ingredients in the bowl of a food processor and puree until smooth and creamy, about 1 minute, scraping down the sides of the bowl often.

Per Serving:

Calories: 153

Carbohydrates: 7 g

Fat: 11 g

Protein: 8 g

Fiber: 3 g

Active Time: 10 minutes

Total Time: 15 minutes

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