Spicy edamame dip is a super quick and easy appetizer with bright, fresh flavors and a hint of heat. It’s perfect for serving with crackers and veggies!
Anyone else feel like this week has been sooooooo slow?
I don't even know why. We've been crazy busy with tennis and soccer starting and extra appointments here, there and everywhere.
(I also had my first live TV cooking appearance at a local station here on Monday morning. It was really fun!)
Usually being so busy helps the week fly by.
But no, it's dragging on and I'm trying to be happy that it's finally at least Thursday. Except we have an appointment with our accountant tonight to do our taxes. Groan. Eye roll. Sob. Pass the bourbon. 😂🥃
Let's move on to more exciting things, like today's recipe.
This spicy edamame dip is one I love making for St. Patrick’s Day.
It’s a pretty shade of green, making it oh so festive, and it’s also seriously easy!
(I've got a whole collection of other fun green foods for St. Patrick's Day if you're looking for more inspiration. 💚)
(And if you love healthy green appetizers, you should definitely check out my healthy pea dip too! 💚)
As in, you just add everything to the food processor and let it whirl for this recipe!
(OK, so the edamame has to be cooked beforehand, but that’s also really easy to do.)
This appetizer is gluten-free and vegetarian as is, and you can also make it dairy free and vegan if needed. (See the notes below).
Not only is this a really healthy appetizer, it’s super tasty too!
The edamame, bright cilantro, fresh lemon juice, creamy Greek yogurt and the spices bring such a yummy flavor!
Everyone always keeps going back for more and more!
Notes on spicy edamame dip:
- The edamame for this recipe needs to be cooked and cooled slightly, so please plan accordingly.
- You can use plain non-fat Greek yogurt or sour cream for this recipe.
- Or if you need this to be dairy-free and/or vegan, you could skip the Greek yogurt and use a little extra lemon juice and olive oil to get the dip to the right consistency.
- You can adjust the heat by adding more or less cayenne or just leaving it out. As is, it’s got just a hint of heat. (In other words, it didn't make my 5-year-old cry.)
- This dip will keep for up to a week in the fridge.
You can also dress this dip up a bit if you’re serving it at a party.
You can sprinkle some finely diced red pepper or chopped cilantro on top. Or add some crumbled goat cheese or feta cheese on top.
Want to make this extra spicy? 🌶
Feel free to top it with a drizzle of sriracha or a sprinkling of red pepper flakes.
Ideas for serving this spicy edamame dip:
- We love this as an appetizer with crackers, bell pepper slices, cucumber slices and carrots. Radishes would be good here too.
- It’s also yummy with pretzels, pita chips or pita bread. Even tortilla chips would work!
- It’s really festive for a St. Patrick’s Day snack! ☘️
- You can also use leftovers as a spread for turkey sandwiches or wraps. So yummy!
I hope you give this edamame appetizer a try, whether it’s for St. Patrick’s Day this month or just for some fun party eats!
P.S. You can find all of my appetizers and snacks here, if you need more apps to round out your party spread!
- 1 (14 oz.) bag frozen edamame, cooked and cooled (about 2 ½ cups)
- Juice of 1 lemon (or lime)
- ½ cup fresh cilantro, loosely packed
- ½ cup nonfat plain Greek yogurt (see notes)
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne (see notes)
- Cook the edamame according to the package directions. Let cool slightly.
- Add the edamame and the remaining ingredients to the bowl of a food processor. Cover and mix until the mixture is smooth and well combined, stopping to scrape down the sides as needed. If the mixture is too thick, add a splash or two of water to get it to a good consistency.
- Transfer to a bowl and serve immediately or refrigerate until ready to serve. It's great with crackers, pita chips or pita bread and fresh veggies.
The edamame for this recipe needs to be cooked and cooled slightly, so please plan accordingly.
You can substitute sour cream in place of the Greek yogurt.
Or if you need this to be dairy-free and/or vegan, you could probably skip the Greek yogurt and use a little extra lemon juice and olive oil.
You can adjust the heat by adding more or less cayenne. As is, it’s got just a hint of heat.
This dip will keep for up to a week in the fridge.
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Amount Per Serving: Calories: 55Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 111mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g