“Edamommy Dip”

  • recipe photo
  • Edamame is a common lunchbox snack these days. This takes the healthy ingredient a step further by turning it into a creamy dip for pita chips and crisp veggies. You can find cooked, shelled edamame in the freezer section of many supermarkets.

This dip paired with fresh, crunchy vegetables: a nutrition powerhouse.


  • 1/2 pound cooked or blanched, shelled edamame (about 1 1/2 cups)
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons soy sauce
  • 1/4 cup roughly chopped cilantro


  • Put all of the ingredients into the bowl of a food processor. Whirl the ingredients together for 1 to 2 minutes, stopping to scrape down the sides from time to time, until smooth. If the dip seems a little thick, add another tablespoon of water.

  • Serve with cut up vegetables and pita chips.

Makes 1 1/2 Cups