I know I have been whining all about my 7 going on 8 weeks that I haven’t been able to use my kitchen. But seriously you guys. I finish dour Indian takeout last night and just was like “oink, oink.”
I need a break- a healthy break SO BADLY. I hauled my blender down to my laundry room and made dip the other day so that at least I would have a healthy snack around- which is definitely a place to start, right?
This garlicky, gingery, spicy dip is so fluffy and light that you will just be loading your veggies up as high as possible with the dip.
A perfect light snack, or with tailgating season quickly approaching (just a few more weeks!) it’s a great addition for your next gathering. It also happens to be grain free and vegan! Enjoy!
Edamame Dip
Author: Heather Christo
Prep time:
Total time:
Serves: 2.5 cups
Ingredients
- 3 cloves garlic
- 1 jalapeño, roughly chopped
- 2 tablespoons of ginger, peeled and chopped
- 10 oz bag of frozen Edamame, (thawed)
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- ⅓-1/2 cup of water (to thin to the right texture)
- kosher salt to taste
Instructions
- Combine everything in a blender or food processor and blend until smooth.Season to taste with kosher salt and serve with freshly cut crudite.
Print Recipe
This dip is fantastic! My celery sticks tonight thank you 🙂
I can’t imagine being without a kitchen for that long. I’m sure you’re itching to eat your own food! This dip sounds delicious and I love all the pretty colored dippers!
I mean- I am so over takeout I can not even tell you. I never thought I would be dying to cook like I am!! Thank you on the dip!
Hello Heather, I absolutely love your recipes and just got your book in the mail today. Super excited! thanks for the wonderful recipes!
Thank you so much Yana!! I hope it helps!
I want to dip ALL day long!
lol! Me too Maria!
This is stunning! I love how refreshing and simple this dip looks!! I can’t wait to give it a try! You had me at edamame + ginger! Plus those edible flowers are everything!!
Thanks Lexi! I know- I am obsessed with Nasturtiums!
I think everyone going through a remodel should buy an instant pot. It plugs into a wall. You can sauté, steam, slow cook, pressure cook, it’s a rice cooker too. I would love for you to create some recipes for the gadget. I really need them during soccer season. I want to be able to put a meal in the pot go to practice and come home to a hot fresh meal.
Mimi I JUST bought one!! I am going to definitely make recipes for it- I am so excited to try it out!
SO healthy, SO colorful, and SO stunning!
OH i love this dip! I made an edamame hummus once, but never creamy like this. Totally making
Thanks Lindsay!
This looks super healthy and easily eaten by one person I believe 😉
For sure Gerry!
This sounds so great, I think I will just use my blender to mix this and use fresh veggies from my garden. Thanks for the great idea and a healthy way to get back on track when not eating Out of ones own kitchen in awhile. Susan
XOXOXO
In this recipe do you mean tahini or actual sesame oil?
Hi Eva! Actual sesame oil 🙂