Healthy snack recipe! Keep this edamame dip on hand for when you get the afternoon munchies. Dip in raw veggies or spread it on warm pita bread.

If you are like us, the first thing you order when walking over the threshold of a Japanese restaurant is a bowl of steamed edamame. Lightly coated with sea salt, the bright green pods practically beg to be popped into eager mouths. My kids love the high-protein soy beans so much that we started buying them from Costco. In other words, we now have enough frozen edamame pods to sustain us through a small natural disaster. When the kids arrive home from school, ravenously hungry, it's easy to pop a package in a pot of water. Voilá...instant healthy snack.

We also like to toss them into easy pasta dishes, such as Curry Rice Vermicelli Shrimp & Edamame, and mix them into salads. After having my share of plain edamame beans, I was ready to spice things up a bit in the snack department. With the Super Bowl just around the corner and my incessant need to munch on something satisfying in the mid-afternoon, a dip laced with smoked paprika and garlic, seemed to be just the thing.

Besides shelling the edamame, which little hands are always eager to help with, this dip takes mere minutes to throw together. We like to serve it with raw vegetables, such as red bell pepper strips or pieces of jicama, but it would work just as well with chips or crackers. Are there leftovers? Don't let them go to waste. Spread it on a whole wheat wrap and layer on avocado, roasted red peppers and feta cheese for a flavorful vegetarian lunch.

The recipe:

Place steamed and shelled edamame, garlic, smoked paprika, lemon juice, salt, pepper, olive oil and water in the bowl of a food processor or a blender.

Pulse until fairly smooth, leaving a few small chunks of edamame, scraping down the sides as necessary.

If the mixture is too thick while pulsing, add extra water by the teaspoonful.

Serve with raw vegetables, such as red bell peppers and jicama.

Other healthy dips:
Cookin' Canuck's Spicy Black Bean Dip with Roasted Red & Chipotle Peppers
Cookin' Canuck's Roasted Tomatillo Salsa Verde
Family Fresh Cooking's Sun-Dried Tomato Hummus with Crispy Chips
eCurry's Roasted Tomato & Lentil Dip
Kath Eats Real Food's Fiesta Broccoli Dip

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Edamame (Soy Bean) Dip with Smoked Paprika & Garlic

Healthy snack recipe! Keep this edamame dip on hand for when you get the afternoon munchies. Dip in raw veggies or spread it on warm pita bread.

5 from 1 vote

Print Pin Rate

Course: Appetizers, Snacks

Cuisine: American

Keyword: Healthy Appetizers, Vegetarian

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: Servings (1 Cup Total)

Calories: 50kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 packages 9 ounces each frozen edamame, steamed and shelled
2 cloves garlic minced
¾ teaspoon smoked paprika
¼ cup fresh lemon juice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons water possibly more

Instructions

Place all of the ingredients in the bowl of a food processor or a blender.
Pulse until fairly smooth, leaving a few small chunks of edamame, scraping down the sides as necessary.
If the mixture is too thick while pulsing, add extra water by the teaspoonful.
Serve with raw vegetables, such as red bell peppers and jicama.

Nutrition

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