We've partnered with the United Soybean Board to bring you this Edamame Avocado Dip, All opinions expressed are our own.
Edamame Avocado Dip is the new way to snack! Dip it, spread it, and smother it on your favorite veggies or crispy crackers. You can't go wrong!
Soy is one of our favorite proteins! It’s affordable, sustainable, and incredibly versatile! And here's a fun fact for you: soybeans are the second largest crop grown on U.S. soil! Incredible, right? Our farmers continue to work hard each and every day to ensure our grocery shelves are stocked with sustainable foods, like soy, all year round. They employ sustainable practices such as crop rotation, reduced tillage, and water and nutrient management to provide a quality, sustainable product. Stephen and I recently took the pledge to support U.S. farmers and hope that you’ll do the same! Simply click here to join us in support!
Today, we’re serving up a new soy favorite: creamy, Edamame Avocado Dip! It’s ultra creamy, flavorful, and makes a vibrant springtime dip or topper for your next poke bowl. We've been loving it as an afternoon snack with rainbow radishes and crunchy sesame crackers. Any way you choose to eat it, we are sure you'll enjoy it!
Edamame - We recommend opting for shelled edamame (removed from the pods) as a big time saver. The small, translucent shells that directly surround the edamame beans will blend perfectly, so there is no need to remove those.
Avocado - Ripe avocado is recommended for an extra creamy, fluffy dip. If you prefer, you can sub in 2-3 tbsp of tahini for a more traditional taste and feel.
Garlic & Ginger - Fresh garlic and ginger greatly enhances this dip. If you want a milder flavor or don't have fresh on hand, dried versions work in a pinch. If using dried, we recommend increasing your citrus to add enough punch of flavor.
Umami - The dip gets it's "umami", aka, savory flavor, from toasted sesame oil. If you don't love sesame oil or don't have any on hand, you can omit altogether, or sub with ½ tsp soy sauce for that savory touch.
Edamame Avocado Dip
- 2 cups (approx. 12 oz) shelled edamame fresh or frozen
- ½ large, ripe avocado
- ¼ cup vegetable oil
- 2-3 tbsp freshly squeezed lemon juice or lime juice
- 1 clove garlic peeled
- ½ tsp freshly grated ginger
- ¾ tsp toasted sesame oil
- salt and pepper, to taste
- Bring a small pot of salted water to a boil. Add edamame and cook for 5 minutes, or until tender.
- Drain water and add cooked edamame to a food processor with vegetable oil. Process for 3-4 minutes, occassionally scraping down sides, until smooth.
- Add remaining ingredients and continue blending for another 2-3 minutes, until fully incorporated and creamy. Add additional vegetable oil, as desired, to thin.
- Taste and adjust seasonings per preference.