Edamame Avocado 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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  • 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

  • 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.

  • 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.

  • 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

  • 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.

  • DL

    Just a slight correction from a reader in Japan. It’s: eh dah mah meh (literally means: branch bean)

  • 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.

  • 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!

  • Darren Tran

    Looks good… I think I will add some soy sauce and also wasabi for a kick :]

  • Tres Amie

    Mmmm… sounds lovely, and would be even better with a touch of garlic, raw or roasted.

  • 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?

  • 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!

  • brendav

    Substitute olive oil for the yogurt, just as in regular hummus.

  • Megan

    I think the green Tabasco sauce would be amazing in this. It is bright and spicy, but not smokey at all.

  • elsa

    What can I use (non-dairy) to substitute for the yogurt?

  • lynn @ the actor's diet

    i’ve made “edamammus” before – just did a similar thing with peas too: