Edamame Avocado Jalapeño Dip (Printable)

A creamy, protein-rich dip featuring edamame, avocado, and jalapeño for a fresh, flavorful snack.

# What You'll Need:

→ Main

01 - 1 cup shelled edamame (fresh or frozen)
02 - 1 ripe avocado, peeled and pitted
03 - 1 small jalapeño, seeded and finely chopped
04 - 1 small tomato, diced
05 - 1/4 cup red onion, finely chopped
06 - 2 tablespoons fresh cilantro, chopped
07 - 2 tablespoons lime juice (about 1 lime)
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground cumin (optional)
10 - Freshly ground black pepper, to taste

→ Garnish (optional)

11 - Extra cilantro leaves
12 - Lime wedges

# Method:

01 - Boil the shelled edamame in water for 5 minutes if fresh or frozen, then drain and rinse under cold water.
02 - Pulse the cooked edamame in a food processor until mostly smooth.
03 - Add avocado, lime juice, sea salt, ground cumin, and black pepper to the processor; pulse until creamy with some texture remaining.
04 - Transfer mixture to a bowl and fold in chopped jalapeño, diced tomato, red onion, and chopped cilantro.
05 - Taste and modify seasoning, adding more salt or pepper if necessary.
06 - Garnish with extra cilantro leaves and serve alongside lime wedges.

# Expert Advice:

01 -
  • It's creamier than regular guac but way lighter, with a hidden protein boost that keeps you satisfied.
  • The edamame adds an earthy sweetness that lets the lime and cilantro really shine without overpowering.
  • You can make it in under 15 minutes and feel like you've done something genuinely clever in the kitchen.
02 -
  • Don't skip the ice bath for the edamame, or they'll keep cooking from residual heat and turn mealy.
  • If you don't have a food processor, a blender works but you'll need a splash more lime juice to get it moving smoothly.
03 -
  • Keep everything cold, including your bowl and food processor if you have time, because cold ingredients stay fresher looking longer.
  • If you're adding this to a spread platter, put it in the center and surround it with whatever you're serving it with so people can dip immediately without it browning on the edges.
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