Save I discovered edamame guacamole by accident on a Tuesday night when I had avocados ripening on the counter and a bag of frozen edamame that needed using up. The combination seemed odd at first, but once I tasted that creamy, protein-packed result, I realized I'd stumbled onto something special. It's become my go-to whenever I want guacamole that feels a little more substantial, a little more interesting.
I made this for friends last summer who were skeptical until they tasted it, and watching their faces change was worth every second. One of them asked for the recipe right there at the table, which honestly felt like the highest compliment I could get.
Ingredients
- Shelled edamame: Use frozen if fresh isn't available, and don't skip the quick boil even if they're pre-cooked since it softens them just enough for the food processor.
- Ripe avocado: The creaminess of the avocado matters here, so pick one that yields gently to thumb pressure, not one that's rock solid or mushy.
- Jalapeño: Seed it unless you love serious heat, and remember that the heat develops a bit as it sits, so go lighter than you think you need to.
- Tomato: Cherry or Roma work best, and dice it small so every spoonful gets a bit of brightness.
- Red onion: The sharp bite balances everything, but if it feels too strong, soak the diced pieces in lime juice for a minute to mellow them out.
- Fresh cilantro: Don't use dried, it won't give you that fresh herbal lift that makes this dip sing.
- Lime juice: Fresh only, because the bottled stuff tastes off and changes the whole flavor profile.
- Sea salt and cumin: The cumin is optional but add it if you want that subtle warmth that ties everything together.
Instructions
- Boil and cool the edamame:
- Bring a pot of salted water to a rolling boil and add the edamame, then cook for exactly 5 minutes. You'll know they're ready when they're tender but still have a slight bite. Drain and rinse under cold water so they cool down fast and stay vibrant green.
- Pulse into smoothness:
- Put the cooled edamame into your food processor and pulse until it looks mostly smooth with tiny flecks still visible. This takes about 20 to 30 seconds, and you want to stop before it becomes baby food.
- Add the creamy base:
- Drop in the avocado, lime juice, salt, cumin if you're using it, and some black pepper. Pulse again until the whole mixture is creamy and light, with some soft chunks still in there for texture.
- Fold in the fresh stuff:
- Transfer everything to a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro with a spatula so you don't crush the texture you just created. This is where the dip goes from nice to actually interesting.
- Taste and adjust:
- Take a chip or a spoon and taste it, then balance the seasoning to your liking. If it feels flat, a tiny squeeze more lime usually fixes it.
- Plate and serve:
- Transfer to a serving bowl, garnish with a small handful of extra cilantro and a lime wedge on the side, then serve right away while everything's still bright and fresh.
Save The first time someone said this was better than restaurant guacamole, I felt genuinely proud of myself in a way that's hard to explain. It's such a small thing, but a good dip has a way of bringing people together that's worth celebrating.
Why Edamame Works Here
Edamame brings something that avocado alone can't, which is an almost buttery creaminess paired with real substance. When you blend them together, the edamame adds body and protein without making the dip heavy or grainy. It's one of those ingredient combinations that seems random until you taste it and realize it was always meant to be.
Serving Ideas That Actually Work
I've served this with everything from homemade tortilla chips to a vegetable platter, and it holds its own against all of it. It works as a dip, a sandwich spread, or even spooned onto grain bowls if you're looking for something a little different. The brightness of the lime and cilantro means it plays well with almost any savory food you pair it with.
Storage and Keeping It Fresh
The tricky part about guacamole is that avocado browns, and this one's no exception. Keep it in a shallow container with a piece of plastic wrap pressed right onto the surface of the dip to keep air from oxidizing it. It'll stay bright and good for about two days in the fridge, though honestly, it's best eaten the same day you make it.
- Press plastic wrap directly onto the surface of the dip before covering the container.
- If it does brown slightly on top, just scrape that layer off and the rest underneath will still be perfect.
- You can make the edamame base a day ahead and fold in the fresh ingredients just before serving if you're planning ahead.
Save This is the kind of dip that makes you look like you tried harder than you actually did. It's impressive, it's delicious, and it comes together in less time than it takes to preheat an oven.
Kitchen Guide
- → How do I cook edamame for this dip?
Boil shelled edamame in water for about 5 minutes until tender, then drain and rinse under cold water to cool before blending.
- → Can I adjust the spiciness of the dip?
Yes, include jalapeño seeds for more heat or omit them for a milder flavor. You can also add hot sauce to taste.
- → What can I use to serve this dip?
Serve with tortilla chips, fresh vegetable crudités, or spread it on sandwiches for added flavor and texture.
- → How should I store leftovers?
Keep leftovers covered in the refrigerator and enjoy within 2 days for optimal freshness and flavor.
- → Are there any common allergens in this dish?
This dish contains soy from edamame. It is naturally gluten-free and dairy-free.