Easy Creamy Edamame Dip

Just 8 simple ingredients and 10 minutes of your time, and you’ll have a delicious dip that you’ll want to make on repeat! Say hello to the incredible Easy Creamy Edamame Dip! Just dump the ingredients in a food processor and blend. That’s it! This dip is so creamy, so flavorful, and so easy to whip up, it’ll quickly become your go-to vegan dip recipe.

Hummus, move over, I have a new favorite bean-based dip in town. This edamame dip recipe is a triple threat: it’s wonderfully creamy, bursting with flavor, and incredibly simple to whip up. You’ll find yourself coming back to this vegan dip recipe again and again. The best part? The Easy Creamy Edamame Dip is a cinch to make, and the results are utterly decadent. You’ll be shocked by how creamy and luscious it turns out.

Let’s break down the simple ingredients that make this dip a sensation: frozen shelled edamame and frozen spinach, both readily available in your freezer, olive oil, for that velvety emulsification; zesty lemon juice for a burst of freshness; a dash of jalapeno to introduce a delightful spice; garlic for that signature kick; and finally, a sprinkling of salt and pepper to enhance the flavor profile. Just toss everything into the food processor, give it a whirl, and you’re done!

Easy Creamy Edamame Dip is perfect served with crackers, tortilla chips, pita chips, potato chips or fresh veggie sticks. The creamy texture and bold flavors of this dip make it an ideal companion for all your dipping needs. You can also use this dip as a flavorful sandwich spread, in a wrap, or as a dip for your favorite bread. It adds a delightful twist to any appetizer platter, bringing a pop of color and flavor to the table. And let’s not forget about its versatility as a sauce or dressing for salads and bowls. It’s like the swiss army knife of dips, always ready to enhance your meals.

How to Make Easy Creamy Edamame Dip:

Add the edamame, spinach, olive oil, lemon juice, jalapeno, garlic, salt, and pepper to your food processor. Jalapenos can range greatly in spice level, so I recommend starting with ¼ of a jalapeno and adding more as desired. Blend until super creamy and as smooth as possible, stopping to scrape the sides as needed. I recommend blending for several minutes to make sure the olive oil emulsifies and the dip gets extra creamy. If your dip is too thick, add 1 tablespoon of water at a time to reach desired consistency.

Serve the dip with your favorite dippers such as chips, pita chips, bread or veggies. Store covered in the fridge or you can freeze it.

This Easy Creamy Edamame Dip is…

salty, tangy, spicy, and creamy
quick and easy to make
freezer friendly

More Vegan Dip Recipes You Might Enjoy:

The Best Easy Hummus
Vegan Baked Brie Dip
Spinach Artichoke Dip (vegan)
Vegan Caramelized Onion Dip

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!
Sam Turnbull.

Print Recipe

Prep Time10 minutes

Total Time10 minutes

Course : AppetizerSnack

Cuisine : AmericanCanadian

Servings: 8 (makes about 3 cups of dip)

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

2 cups frozen shelled edamame, thawed
1 cup frozen spinach, thawed
6 tablespoons olive oil, (see notes for oil-free option)
3 tablespoons lemon, juice (about 1 lemon)
¼ – 1 jalapeño, roughly chopped (optional for spice)
1 clove garlic
1 ½ teaspoon salt
¼ teaspoon black pepper

Cook ModePrevent your screen from going dark

Instructions

Add the edamame, spinach, olive oil, lemon juice, jalapeno, garlic, salt, and pepper to your food processor. Jalapenos can range greatly in spice level, so I recommend starting with ¼ of a jalapeno and adding more as desired. Blend until super creamy and as smooth as possible, stopping to scrape the sides as needed. I recommend blending for several minutes to make sure the olive oil emulsifies and the dip gets extra creamy. If your dip is too thick, add 1 tablespoon of water at a time to reach desired consistency.
Serve the dip with your favorite dippers such as chips, pita chips, bread or veggies, or use it as a sandwich spread. Store covered in the fridge or you can freeze it.

Notes

Oil-free: to make oil-free, omit the olive oil, and instead add the flesh of one ripe avocado. Add water, 1 tablespoon at a time as needed to reach the desired consistency.
Thawing edamame and spinach: To quickly thaw the edamame and spinach I just pop them in the microwave for a few minutes.