Description
This Creamy Edamame Dip is a smooth and flavorful appetizer made from tender edamame, fresh cilantro, garlic-herb cheese, and tahini. Perfect as a healthy snack or party dip, it combines bright lemon juice and warm spices for a deliciously creamy and nutritious spread that pairs wonderfully with fresh vegetables like carrot sticks, celery, and bell pepper strips.
Ingredients
Scale
Dip Ingredients
- 2 cups frozen shelled edamame
- 3/4 cup fresh cilantro leaves
- 1/2 cup garlic-herb cheese spread (like Boursin)
- 1/2 cup light sour cream
- 3 Tbsp tahini (sesame paste)
- 3 Tbsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- 1 clove garlic
- 1 1/2 tsp ground coriander
- 1 tsp kosher salt
- 1/2 tsp ground cumin
Accompaniments
- Carrot sticks
- Celery sticks
- Endive leaves
- Sliced cucumbers
- Cherry tomatoes
- Bell pepper strips
- Blanched green beans
Instructions
- Cook Edamame: Boil edamame in 6 cups of lightly salted water for 4 to 6 minutes until tender. Drain and refresh under cold water, then drain again to cool the beans completely.
- Puree Ingredients: In a food processor, combine the cooked edamame with cilantro, garlic-herb cheese spread, light sour cream, tahini, fresh lemon juice, extra-virgin olive oil, garlic clove, ground coriander, kosher salt, and ground cumin. Puree until smooth. Add 1 to 2 tablespoons of water if the mixture is too thick, to achieve a creamy, thick dipping consistency.
- Serve: Transfer the creamy edamame dip to a bowl and serve with an assortment of fresh vegetables such as carrot sticks, celery, endive leaves, sliced cucumbers, cherry tomatoes, bell pepper strips, and blanched green beans. The dip can be refrigerated and covered for up to 2 days ahead.
Notes
- To ensure the dip is smooth, pulse the food processor and scrape down the sides as needed.
- Add water gradually to control the dip’s consistency.
- For a vegan version, substitute the garlic-herb cheese spread and sour cream with plant-based alternatives.
- The dip can be stored in an airtight container in the refrigerator for up to 2 days.
- This dip pairs well with crackers or pita chips as an alternative to fresh vegetables.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 1.2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
