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Edamame Dip Recipe

Edamame Dip

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 21-30 of 41

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  • on December 13, 2009

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    I was drawn to this recipe because its packed with nutrition. I had a lemon but might prefer a lime, didn't have chili paste - used hot sauce which may have altered the outcome. Also, didn't have brown miso, used white miso - I do not know if the flavour is different, but the colour was a lovely bright green.

    My dip came out a little stiff, so I may play with it another time...there will be another time.

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  • on November 15, 2009

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    Made an epicurious edamame dip a few months ago & was trying to find it when I ended up with AB instead. didn't have miso, so added soy sauce. used 2 TB sesame oil & 1/4 C sour cream to give it a smoother, fluffier consistency. this is just so good. a really different dip that I can't imagine everyone wouldn't like.

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  • on May 24, 2009

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    AB rocks!! This dip is outstanding with great flavor and texture. It is easy and great fun to make in the food processor. But ... the drawback is appearance. It is greenish brown in color -- not especially appealing. Perhaps a few tomato chunks or lime slices for garni would improve the appearance. Edamame zealots love it, but first-timers might be put off. No worries. I'll enjoy the leftovers from last night's dinner party for lunch today. However, for known crowd pleasers, I'll stick to deviled eggs and a cheese ball.

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  • on May 19, 2009

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    I feel to give a true review, you need to make this exacty as Alton did. I did and it is very good !!! I suggest buying the shelled Edamame to save time. I used a tad more Olive Oil to thin it out. I served it with Cucumber slices and Soy Crisps ( chips This will be a staple in my Fridge !!!

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  • on April 22, 2009

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    I followed the recipe the first time using Lime and Cilantro, 2nd time had Parsley and Lemon available.;Cilantro enhances the overall flavor; lime or lemon, no difference. Served with Edamame beans with pod. Everyone who has tried this has loved it and were intrigued with the ingredients. I have to keep this around, it's addicting. I'd suggest doubling the recipe.

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  • on April 13, 2009

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    No one could guess that it was Edamame, but everyone loved it! I didn't have miso, but it was still great. My food processor is small, so I had to blend it in stages, but now I am wanting a larger one so I can make this over and over! Definitely going to be my "go to" dip when I need one!

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  • on April 09, 2009

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    This was great! I used a little less oil, but added a bit of water to keep it smooth. I thought the chili paste would be too much, but I ended up adding a little more than the recipe calls for. Next time I'll put in a little less parsley (it overpowered the edamame, but it was still great. I served it with wheat tortilla wedges that I toasted in the oven, which were great; you want a somewhat bland vehicle for the dip so you can taste all the intricate flavors, especially the miso and chili paste. Can't wait to try it with cilantro and lime instead of parsley and lemon!

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  • on March 14, 2009

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    I sauteed the onion and garlic in half the amount of olive oil, substituted soy sauce for the miso, used sesame oil for about half the oil and smoothed it out with about 6 oz of light sour cream. Tastes great; I suggest crispy wonton chips instead of chips or crackers.

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  • on February 26, 2009

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    I made this dip for an Oscars party hosted by my vegetarian sister and attended by mostly vegan friends. Everyone loved it! We're all big fans of tofu, endamame, and other such soy goodness but none of us had ever experienced a spread like this. Definately keeping this recipe handy!

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  • on February 24, 2009

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    This dip was a hit at my last dinner party. I couldn't find the miso and it tasted fine without it. The raw garlic gives it a little zip and I was happy to find a dip not loaded with mayo or cream cheese. I will be making this instead of hummus from now on!

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