Edamame Avocado Dip

Photography Credit: Elise Bauer

Do you like edamame? These fresh soy beans, cooked in heavily salted water, are usually served as a starter in Japanese restaurants. Like a beer nut—they’re salty and go great with beer.

Now that edamame have become popular in the states and you can usually easily find them frozen, both shelled and shell-on. They are rather tasty beans, so I thought we would make a simple bean dip with them. So good! This dip includes cilantro, lime juice, yogurt, and a whole avocado. Also just a little bit of Tabasco and dark sesame oil for some sparkle.

Edamame Avocado Dip Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Makes about 2 cups


  • 12 to 16 ounces shelled edamame, fresh or frozen
  • 1/2 cup, packed, roughly chopped fresh cilantro, including stems
  • 1/2 cup plain yogurt
  • 1 avocado, peeled, pitted, roughly chopped
  • 1/2 cup water
  • 1/4 cup lime or lemon juice
  • 1-2 teaspoons salt
  • 5 shakes of Tabasco (less or more to taste)
  • 3 drops of dark sesame oil (more to taste)


1 Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.

2 Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).

Serve with pita, chips, crostini, or crudités.

If you want to make pita chips, cut pita bread into triangles, and cook in a 350°F oven for 15 minutes or until crispy.

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Edamame dip with sriracha from LA Fuji Mama

Edamame, Herb Chevre and Roasted Garlic Dip - from What We're Eating

Edamame Dip with Asian Flavors - from Family Style Food

Edamame Guacamole - from Two Peas and Their Pod

Edamame Avocado Dip

Showing 4 of 21 Comments

  • Cynthia Taylor

    Thank you so much for an amazing recipe which has become a staple I make every week. I hate cilantro & sometimes make it with parsley, but one modification which has become routine for me is to add a can of diced fire roasted chiles instead of the tabasco & cilantro. Sometimes I also add a squeeze of chipotle paste. And a great addition which actually is quite subtle in the mix is 1/2 cup of Trader Joe’s Artichoke Antipasto! I love that I can enjoy a delicious guacamole which: (1) Tastes rich but is much lower in fat (2) Is a complete meal with plenty of protein (3) best of all, it NEVER BROWNS the way all other guacs do. This makes it last & it’s also great for potlucks and company.

  • CL

    is the recipe suitable for 10 months old baby?

  • CJ

    i substituted edamame with chick peas! Yum!

  • ChrisC

    We made this using sour cream instead of yogurt and 1 tsp tahini instead of sesame oil and it turned out great. The addition of avocado is a good idea and improves the taste and texture. Good recipe.

  • Jacqui

    Really disappointed as I was looking forward to this, perhaps more lemon and coriander would have made it a bit more palatable

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