Name: Cilantro Lime Edamame Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups steamed, shelled edamame (I used frozen and microwaved to steam); 3 tbsp olive oil; 1/3 cup packed cilantro; 1 lime, juiced; 1 clove garlic; 3/4 tsp salt; 1/4 cup water (plus more as needed)

This Cilantro Lime Edamame Dip is packed with plant-based protein and makes a delicious snack paired with tortilla chips, veggies or crackers!

You know how people say you either love or hate cilantro? Well, for the longest time, I was a part of the camp that felt pretty “Meh” about it. I wasn’t obsessed with it, but also didn’t think it tasted like soap. I’d have it if a recipe called for it or if it was on my tacos at a restaurant, but wouldn’t seek out adding it to dishes on my own… Until now.

One day I woke up and was craving cilantro. Weird, right? I started to add it to more and more of my dishes and realized how much flavor it adds! Now I keep a mason jar full of cilantro in my fridge at all times, I love it that much.

I created this dip because I wanted to combine the benefits of edamame (hello, high in protein, iron and calcium!) with my love of cilantro into something delicious to add to veggies, crackers or sandwiches! I love that this dip is high in protein (about 9 grams per serving) and tastes amazing. Plus, it’s so easy to meal prep ahead of time!

Nutrition Benefits of this Cilantro Lime Edamame Dip

This dip is high in protein, calcium and iron from the edamame. It’s also a great source of healthy fats from both the edamame and olive oil, and has vitamins and minerals from the cilantro!

I also love that this delicious dip makes it easier to eat more veggies, since it adds so much flavor.

How to use this Cilantro Lime Edamame Dip

I love dipping crackers, tortilla chips or veggies into this dip, but it would also be great added as a dollop into salads or bowls, or spread onto wraps!

How to make this Cilantro Lime Edamame Dip

Add all ingredients to a food processor or high speed blender and blend until smooth. If you prefer to keep some of the texture from whole edamame bean chunks, feel free to do so!
Serve with crackers, tortilla chips, veggies, or added to bowls or sandwiches!

Substitution Suggestions

Edamame: You could likely sub a neutral-tasting white bean like cannellini beans or chickpeas with the edamame in this dip, however, I’ve never tried it and can’t speak to it personally!

Cilantro: If you’re not a cilantro fan, basil would also taste amazing in this recipe!

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 5 days!

Recipe Notes

You can adjust the ingredients based on your taste preferences!
Depending on how powerful your food processor or blender is, you may need to add additional water or olive oil to help the mixture blend smoothly. I recommend adding water or olive oil 1 tbsp at a time until you reach the desired consistency.
I’ve made this recipe with both 3/4 tsp of salt and 1 tsp of salt and they’re both delicious, it just depends on your taste preferences!
If you don’t like cilantro, feel free to use basil instead.

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.