Asian-inspired Edamame Dip with Crudite

This Asian-inspired Edamame Dip is one of our go-to party dips!

It’s creamy (a hummus-like texture), savory, super flavorful with a mix of tamari, miso and lime and so delicious!

We first tried it at a friend’s house, left with the recipe and have been making it every since!

We especially seem to make it in the Spring and Summer as the bold flavors taste so good when paired with crisp veggies in a big crudite platter — perfect for entertaining!

I always have some kind of big crudite platter along with other appetizers when guests arrive and this one is a crowd pleaser!

Last time I made it I doubled the batch so that I’d have extra for the next day, but it’s such a crowd pleaser and the entire thing disappeared before dinner was served.

I really can’t say enough about it!

So let’s make it!

You need:

frozen shelled edamame

garlic

green onion

lime zest

lime juice

sesame oil

mayo (vegan, regular, canola, you choose!)

gluten-free tamari

minced ginger

white miso paste

and wasabi. (you can skip if you don’t want spicy but it adds a nice flavor!)

Depending on your tastes, it can have just a little kick with extra wasabi and ginger or you can dial back on those ingredients.  The best part of making a dip like this is that you can taste it and add more of a particular ingredient if you like!

The first thing you do is boil the edamame and garlic so that they are tender-crisp — just about 6 minutes!

While that cooks, I like to make the wasabi and gather the rest of the ingredients because once the edamame are cooked, you just put everything in a food processor!

If you’ve never made wasabi (and I hadn’t before making this dip)… it is quite easy! You purchase wasabi powder (I think I got some recently at Whole Foods) and mix water and let sit a few minutes, that’s it!

Then place all your ingredients in a food processor and pulse until combined and creamy, stopping to scrape down te sides as needed.

Taste, adjust with any extra wasabi or ginger and enjoy!

Recipe adapted from Food & Drink Canada LCBO (no longer a recipe online that I can find to link to).

Hope you love it as much as we do!

PIN it!

Scroll down to see the recipe and leave a comment if you try.