Lime Edamame Dip

We woke up this April fools morning to a fine dusting of frost covering our spring crocuses. The joke, it appears, was on spring. It is a fickle time of year for food, we crave the soft colors and zippy flavors of spring, but still desire the hearty textures of winter. We bridge the seasons with our Lime Edamame Dip, a bold, herby dip with a buttery hazelnut taste and hearty texture. Edamame beans are green soybeans removed from their pods and eaten prior to ripening.  Edamame is typically found in Korean, Japanese, Chinese and Indonesian cooking. This dip is a fantastic crowd pleaser, and well worth sourcing edamame.

Yield: Serves 4 as an appetizer


  • 9 ounces cooked edamame (see note)
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1 garlic clove, crushed
  • 1 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • Juice of 2 1/2 limes
  • 1/3 cup olive oil


  1. In a blender or food processor, add the edamame, parsley, cilantro, garlic, salt, pepper and lime juice. Puree for 1 minute until mixture is smooth, scraping down the sides of the food processor as needed.
  2. With the food processor running, add the olive oil in a steady stream until incorporated. Taste and adjust the salt and lime juice to your preference. Cover tightly and refrigerate until use. It is best served the same day.
  3. Serve with homemade pita chips, crackers, some homemade bread, or veggies!


  • You can buy edamame shelled and pre-cooked, or in the pod and cook them yourselves. If you can't find it fresh, look for edamame in the freezer section of your grocery store.
  • To cook your own edamame, check out Mark Bittman's simple instructions