This Spicy Edamame Dip is packed with protein and tons of flavor to make the perfect quick, easy and healthy snack!
Here in Canada we don’t have Trader Joe’s, but we have something else called Farm Boy. It’s a similar concept to Trader Joe’s-They make a ton of premade products, one of which is a ‘Spicy-Eda-Yummy Dip’! It’s super popular, and I fell in love with it the first time I tried it.
This edamame dip has an earthy, slightly spicy taste that’s super fresh. It’s made with edamame (duh), jalapeños, kale, olive oil, garlic, and lemon. The result is a super flavourful vegan dip that can be eaten with veggies, crackers or with corn chips, which is my favorite way to eat it! I love edamame dips because they’re a great source of protein, iron and calcium and usually cost-effective, since you can buy frozen shelled edamame at most grocery stores for a few dollars. It makes a great healthy snack that the whole family will love!
Why you’ll love this edamame dip:
- It takes 5-minutes to make and uses just 5-ingredients!
- The edamame provides a great source of plant-based protein, iron and calcium.
- It can be eaten with veggies, crackers or corn chips, or even spread on sandwiches!
- It’s a delicious savory snack option.
Main Ingredients
Edamame: I recommend using shelled edamame beans so that you don’t have to worry about taking the beans out of the pods.
Kale: I used frozen kale for this recipe that’s finely chopped. If you don’t have frozen kale, fresh would work well too.
Jalapeno: I used one and a half jalapeños. Take a small bite of your jalapeños before using to assess the spice level. If it’s super spicy, you may want to decrease the amount to three quarters or one jalapeño.
Garlic: This dip is quite garlicky with 3 raw garlic cloves in it. If you don’t love garlic, reduce to 2 cloves!
Lemon: For freshness!
Olive oil: For blending and to add a delicious mouthfeel.
Salt & Pepper: For extra flavour!
Ways to use this spicy edamame dip
This edamame dip makes a delicious vegan snack option paired with corn chips, crackers or sliced veggies. I also love using it as a spread on sandwiches and wraps, or even added to salads!
How to make this edamame dip
- If your edamame is frozen, steam in the microwave or by pouring hot water over top.
- Add all ingredients to a high speed blender or food processor and blend until you’ve reached the desired consistency. The Farm Boy version of this dip is a little chunkier than mine. Serve with chips, sliced veggies or crackers and enjoy!
- Refrigerate leftovers in an airtight container for up to 5 days.
Recipe Notes
- I recommend using shelled edamame, otherwise you’ll have to remove the beans out of the shell which is super time consuming.
- Farm Boy leaves some chunks in their dips, but I chose to blend until smooth. Blend to your own desired consistency!
- I used frozen kale in this recipe that’s finely chopped, but fresh would work well too.
- The spice level of jalapeños can vary, so try tasting a small bite of your jalapeño before using it. If it’s super spicy, try using three quarters or one jalapeño instead of one and a half. If your jalapeño isn’t too spicy, one and a half should work well.
- The Farm Boy dip is much saltier than this version- If you’d like it to be closer to that, feel free to increase the salt!
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 5 days.
I hope you love this Spicy Edamame Dip as much as I do! If you try it out, make sure to take a photo and tag me on Instagram so I can see!
Spicy Edamame Dip
Equipment
- High speed blender or food processor
Ingredients
- 2 cups shelled edamame
- 1/4 cup plus 2 tbsp olive oil
- 1 cup kale finely chopped
- 1.5 jalapeños sliced
- 1.5 lemons juiced
- 3 cloves garlic
- water as needed
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
- If your edamame is frozen, steam in the microwave or by pouring hot water over top.
- Add all ingredients to a high speed blender or food processor and blend until smooth or you've reached your desired consistency. The Farm Boy version of this dip is a little chunkier than mine. Serve with chips, sliced veggies or crackers and enjoy!
- Refrigerate leftovers in an airtight container for up to 5 days.
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