Edamame Dip

Dip made with edamame soybeans, avocado, cilantro, yogurt, lime juice, and dashes of Tabasco and sesame oil.

  • 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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  1. K / cosmeddicted

    This dip looks delicious!!

    Interestingly enough, I can only find Edamame here in Japan when they are in season (summer). They are not available frozen here. It will be a while before I can try this!!

  2. Tempy

    I must say that the addition of avocado is definitely what sold me on this. My roomates are not very fond of soy products so I do not prepare them as often other than the occasional grilled tofu sneaked into some meals =) But I will definitely put my foot down and mix a batch of this when I get a chance. This looks like it would go GREAT with Arepas!

  3. Jane

    @Elsa – there are a couple of non-dairy yogurts out there. I use So Delicious coconut milk yogurt (plain) for a lot of dairy replacing. There are also a couple of decent soy versions if you can use soy.

    @Elise – this sounds really good. Thanks!

  4. mantha

    Good! very tasty on sesame rice cake — something intriguing is happening between the zingy cilantro and the dark sesame oil flavor. This is a nice alternative protein source, if we might want to cut down sometimes from heavy winter meat eating, too.

    Might put in more avocado, to make up for skipping yogurt?

  5. Cecilia Gunther

    Lime juice, cilantro and yoghurt.. a perfect trio. i was thinking of growing edamame beans this year in the gardens, maybe I will, we always grow cilantro and make our own yoghurt, sounds like a keeper!

  6. CheekyChic

    This looks great, I’ll have to make it. I love to test the limits of the things my kids will eat. Then I like to brag to other parents by saying, “oh, your kid doesn’t eat bean dip made from edamame, yogurt, and avocado?”

  7. Kate

    This sounds amazing! All of my favorite foods in one bowl. I tried a hummus-type edamame dip that didn’t come out very well…this sounds much better. Especially with cilantro :)

  8. Nina

    This sounds yummy. I also recommend using edamame to make hummus with all the usual suspects: tahini, garlic, lemon, cumin, coriander, parsley, oil & paprika. Tasty!

  9. Elizabeth

    Looks awesome. Sometimes I use raw cashews as a substitute for dairy. Just soak them in water for a few hours and then drain them. Then grind them up in a food processor. Not as creamy as sour cream or yogurt, but delicious.

  10. Rebecca H.

    Ooh thanks for this. I’m sticking to a low calorie diet for a couple of months and I’m finding dips like this are so useful as a sandwich spread or to brighten anything at all…chicken breast, tofu dog, bowl of soup, you name it, and just to get extra veg in.

    I’m so going to try adding some of my powdered wasabi to this, and maybe sprinkle the top with black sesame seeds.

  11. Anita

    This sounds delicious, but just wondering if the dip needs to be eaten quickly because of the addition of avocado. or does it keep well in the fridge for a few days?

    It does keep well for a few days at least, if you cover it with plastic wrap. ~Elise

  12. Andrea

    I made this a couple days ago and it has kept well stored in a tupperware in my fridge. I just had it again today (dipped some warm, crusty multi-grain bread in it) and loooove the clean, bright flavors.

  13. Sylvia U

    Great recipe–it’s a keeper!! Made it for a girlfriend gathering–see what happens there…if I don’t finish it before they come!!
    Next time I will vary the ingredients and see what happens.