Snacks / 15 min
Edamame scallion dip
A bright green edamame dip blended with yogurt, lemon, scallions and toasted sesame.
- Prep
- 10 min
- Total
- 15 min
- Serves
- 1½ cups
This dip is creamy, fresh and substantial enough to pair with vegetables or warm pita. Lemon and scallions sharpen the mild edamame, while sesame oil adds a quiet savory finish.
Ingredients
- 2 cups shelled edamame, thawed
- ½ cup plain Greek yogurt
- 2 scallions, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- ¼ teaspoon sea salt
- 2 tablespoons cold water
Method
- 1. Add edamame, yogurt, scallions, lemon juice, oils, salt and water to a food processor.
- 2. Blend until mostly smooth, scraping down the sides once.
- 3. Taste and add another teaspoon of lemon juice if needed.
- 4. Spoon into a bowl and serve with sliced vegetables or pita.
Estimated nutrition
- calories
- 120 calories
- fat
- 6 g fat
- carbohydrate
- 11 g carbohydrates
- protein
- 9 g protein
- fiber
- 5 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use silken tofu instead of yogurt.
- Parsley can replace scallions for a softer herbal flavor.
- Lime juice can replace lemon.
Good to know
Thaw edamame completely before blending; frozen beans can make the dip grainy and too cold for the flavors to open.
Questions, answered.
Can I make the dip smoother?
Blend for longer and add water one teaspoon at a time until it reaches the texture you like.
How long does it keep?
Refrigerate in a sealed container for up to three days and stir before serving.