Pin it I discovered this combination almost by accident one afternoon when I had a ripe avocado and a bag of frozen edamame sitting on my counter. Instead of making the same guacamole I'd made a hundred times, I wondered what would happen if I blended them together. The result was creamy, bright, and packed with so much more protein than I expected. Now it's become my go-to when I want something that feels indulgent but actually nourishes you.
I brought a batch to a potluck last spring, and someone asked if it was some fancy store-bought dip. When I told them it was edamame, they looked skeptical until they tasted it. By the end of the night, the bowl was empty and three people had asked for the recipe. That's when I knew this wasn't just a weeknight snack for me anymore.
Ingredients
- Edamame: Frozen works just as well as fresh and saves you prep time. The earthiness pairs beautifully with avocado and keeps the dip from feeling too rich.
- Ripe avocado: This is where the creaminess lives. If it yields slightly to gentle pressure, you're golden.
- Jalapeño: Seed it or don't, depending on how much heat you want. I like a gentle warmth rather than a punch.
- Lime juice: This prevents browning and brightens everything. Fresh is always better than bottled here.
- Red onion: The bite matters. It keeps the whole thing from being one-note.
- Cilantro: If you're one of those people it tastes like soap to, skip it. If you love it, use more.
- Sea salt and cumin: Salt is essential. Cumin is optional but adds a subtle warmth that makes people wonder what the secret is.
Instructions
- Cook and cool the edamame:
- Drop them into boiling water and set a timer for 5 minutes. The steam rising will smell fresh and grassy. Drain and run them under cold water immediately so they stop cooking and stay bright green.
- Pulse to creamy:
- In a food processor, pulse the edamame until it's mostly smooth but still has a little texture. This usually takes 30 seconds to a minute.
- Build the base:
- Add the avocado, lime juice, salt, cumin, and pepper. Pulse until it's creamy with small chunks still visible. You want it to feel luxurious, not like baby food.
- Fold in the freshness:
- Scrape it into a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro with a spatula. This keeps some nice texture.
- Taste and adjust:
- This is the moment that matters. Add more lime if it feels flat, more salt if it needs grounding, more heat if you want it.
- Serve right away:
- Pile it into a bowl, top with cilantro, and surround it with chips or crudités while it's still vibrant.
Pin it My neighbor tasted this and immediately asked if I'd go into business. I laughed, but there was something really nice about that moment—knowing that something simple I made in my kitchen genuinely made someone happy.
Why This Works as a Substitute
Edamame brings something different to the table. It adds body and creaminess without the richness that sometimes makes guacamole feel heavy. The protein content is nearly double what you'd get from avocado alone, and honestly, that matters when you're trying to eat smarter. It's also less likely to brown as quickly, so you can make it an hour or two ahead without it turning that sad gray-green color.
Serving and Storage
This works as a dip, a spread on toast, a topping for grain bowls, or even alongside grilled fish. I've even spooned it onto scrambled eggs and felt like I was eating something fancy. Covered in the fridge, it lasts about 2 days, but honestly, I've never had it sit around that long.
Ways to Play with It
The beauty of this recipe is how flexible it is. Add diced mango for sweetness, swap in scallions for a milder onion flavor, or stir in a splash of hot sauce for people who like their food spicy. You could even mix in some cotija cheese or pomegranate seeds if you wanted to dress it up.
- Mango adds a subtle sweetness that balances the heat beautifully.
- Scallions are gentler than red onion and add a fresh, grassy note.
- A squeeze of hot sauce transforms it for anyone who wants more kick.
Pin it This has become the dip I make when I want to feel like I'm feeding people something that actually matters. It's simple, but it tastes like you cared.
Recipe FAQs
- → Can I use frozen edamame for this dish?
Yes, frozen shelled edamame works well. Cook it in boiling water for 5 minutes, then drain and rinse before blending.
- → How do I adjust the spiciness?
Modify the heat by including or removing jalapeño seeds, or by adding a dash of hot sauce to taste.
- → What are good serving suggestions?
This dip pairs nicely with tortilla chips, fresh veggies, or can be used as a spread on sandwiches and wraps.
- → Can I substitute ingredients for different flavors?
Try replacing red onion with scallions or adding diced mango for a subtle sweetness and variation.
- → How long does the prepared dip keep?
Store covered in the refrigerator for up to 2 days to maintain freshness and flavor.