Just 8 simple ingredients and 10 minutes of your time, and you'll have a delicious dip that you'll want to make on repeat! Say hello to the incredible Easy Creamy Edamame Dip! Just dump the ingredients in a food processor and blend. That's it! This dip is so creamy, so flavorful, and so easy to whip up, it'll quickly become your go-to vegan dip recipe.Â
Hummus, move over, I have a new favorite bean-based dip in town. This edamame dip recipe is a triple threat: it's wonderfully creamy, bursting with flavor, and incredibly simple to whip up. You'll find yourself coming back to this vegan dip recipe again and again. The best part? The Easy Creamy Edamame Dip is a cinch to make, and the results are utterly decadent. You'll be shocked by how creamy and luscious it turns out.
Let's break down the simple ingredients that make this dip a sensation: frozen shelled edamame and frozen spinach, both readily available in your freezer, olive oil, for that velvety emulsification; zesty lemon juice for a burst of freshness; a dash of jalapeno to introduce a delightful spice; garlic for that signature kick; and finally, a sprinkling of salt and pepper to enhance the flavor profile. Just toss everything into the food processor, give it a whirl, and you're done!
Easy Creamy Edamame Dip is perfect served with crackers, tortilla chips, pita chips, potato chips or fresh veggie sticks. The creamy texture and bold flavors of this dip make it an ideal companion for all your dipping needs. You can also use this dip as a flavorful sandwich spread, in a wrap, or as a dip for your favorite bread. It adds a delightful twist to any appetizer platter, bringing a pop of color and flavor to the table. And let's not forget about its versatility as a sauce or dressing for salads and bowls. It's like the swiss army knife of dips, always ready to enhance your meals.
How to Make Easy Creamy Edamame Dip:
Add the edamame, spinach, olive oil, lemon juice, jalapeno, garlic, salt, and pepper to your food processor. Jalapenos can range greatly in spice level, so I recommend starting with ¼ of a jalapeno and adding more as desired. Blend until super creamy and as smooth as possible, stopping to scrape the sides as needed. I recommend blending for several minutes to make sure the olive oil emulsifies and the dip gets extra creamy. If your dip is too thick, add 1 tablespoon of water at a time to reach desired consistency.
Serve the dip with your favorite dippers such as chips, pita chips, bread or veggies. Store covered in the fridge or you can freeze it.
This Easy Creamy Edamame Dip is...
- salty, tangy, spicy, and creamy
- quick and easy to make
- freezer friendly
More Vegan Dip Recipes You Might Enjoy:
The Best Easy Hummus
Vegan Baked Brie Dip
Spinach Artichoke Dip (vegan)
Vegan Caramelized Onion Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Creamy Edamame Dip
Servings: (makes about 3 cups of dip)
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Ingredients
- 2 cups frozen shelled edamame, thawed
- 1 cup frozen spinach, thawed
- 6 tablespoons olive oil, (see notes for oil-free option)
- 3 tablespoons lemon, juice (about 1 lemon)
- ¼ - 1 jalapeño, roughly chopped (optional for spice)
- 1 clove garlic
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the edamame, spinach, olive oil, lemon juice, jalapeno, garlic, salt, and pepper to your food processor. Jalapenos can range greatly in spice level, so I recommend starting with ¼ of a jalapeno and adding more as desired. Blend until super creamy and as smooth as possible, stopping to scrape the sides as needed. I recommend blending for several minutes to make sure the olive oil emulsifies and the dip gets extra creamy. If your dip is too thick, add 1 tablespoon of water at a time to reach desired consistency.
- Serve the dip with your favorite dippers such as chips, pita chips, bread or veggies, or use it as a sandwich spread. Store covered in the fridge or you can freeze it.
Notes
Nutrition
More Vegan Snack Recipes You Might Like:
Deborah Rhea says
I finally got around to making this today. It's super easy to prepare and delicious! I added a full jalapeno (love spiciness!) and the water from the thawed spinach to help thin it out. I can't wait to try the Edamame Hummus recipe next!
Stella K says
This is soooo good! So easy! And so cheap compared to guacamole (which I love dearly but not in this economy)
Jess @ It Doesn't Taste Like Chicken says
Love that!
Carol says
I was looking for a chip dip for a potluck tomorrow and this popped up. I had most of the ingredients. I substituted anaheim for the jalapeno as I try not to take spicy. Oh my! It was amazing. I'm so glad I already ate dinner tonight because I would have eaten it all! Super easy, amazingly tasty!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful! We hope everyone at your potluck enjoyed it too!
Suzy Havran says
Tried this recipe yesterday on Easter for my college daughter (a vegan) and my college son a hardcore carnivore). I followed the recipe exactly. Both of them loved it!! It came together in no time and offered a surprisingly deep flavor reminiscent of artichoke and spinach dip but without all the calories and prep time. One of the tastiest, best dips I have ever made. Thank you!!!
Jess @ IDTLC Support says
Terrific! We're so glad!
Crystal HERNDON says
Our frozen edamame beans are so hard even when cooked, im afraid of getting terrible indigestion- should i cook them before making the dip?
Jess @ IDTLC Support says
Frozen edamame is usually precooked and sometimes overcooking can cause them to be tough. It should be ok, but perhaps test a little at a time to ensure you don't have digestive troubles.
Julia says
SO YUMMY
Jess @ IDTLC Support says
Yay!
Claire Morris says
How can this dip be frozen if the edamame beans and spinach have previously been frozen. Looks amazing and is a brilliant quick lunch but surely you can't refreeze?
Sam Turnbull says
Hi Claire, yep it refreezes just fine. Enjoy!
Natalie says
Hi, if I use fresh spinach is that more than a cup since it cooks down? Thanks.
Jess @ IDTLC Support says
Hi Natalie - you can add as much to suit your tastes. If you have a kitchen scale, it's about 150g worth of spinach.
Wendy says
Made this today and it is amazing!!!! I don’t really want to make any changes but I am suppose to avoid spinach. Is there another green that would work as well as Spinach? I imagine I could use kale or Swiss Chard but does it need to be frozen to get the right consistency? Thank you!
Sam Turnbull says
Yes kale would work great! It does not need to be frozen, just blanche it first.
Fat Kid says
I substitute peas for spinach and it was delightful. Other changes that I sometimes make (not all together) are adding ricotta cheese (addicted!), basil, red pepper flakes; or omitting the edamame altogether if not on hand; or using avocado oil for the health benefits. And I always use 4 garlic cloves.
Manjeet says
Does this recipe work as well with fresh spinach and edamame beans rather than frozen?
Sam Turnbull says
I haven't tried it but it should work. Frozen edamame and spinach are both partially cooked, so I would cook your fresh ingredients first. Hope that helps!