Edamame Dip with Mint, Jalapeño & Lime

Edamame Dip with Mint, Jalapeño & Lime

Edamame dip with jalapeño, mint, and lime is fresh, tasty, and easy to make. This vegan dish comes together fast with 7 components!

We genuinely like an easy dip and simplifying any element of our summertime cooking is crucial! The something that’s doing excellent in our garden this year is herbs. They’re all growing like weeds. It’s so good to march with a set of pruners and get what we require in the warm months. The lively green of this edamame dip originates from the edamame beans themselves (clearly!) and a hearty handful of mint, green onions, and jalapeno. This dip is extremely fresh tasting and simply a great modification of speed from our go-to’s that are generally chickpea, cashew or eggplant-based.

Edamame (” stem beans” or “beans on a branch”) are immature soybeans that you might acknowledge from being served steamed in the pod with a spray of salt in Japanese dining establishments. I like that feeling of popping one into your mouth with the salted pod as flavoring. Perfect in its simpleness! Like all soy bean-based items, they are a total protein. The somewhat buttery edamame are likewise a bit sweet, comparable to garden/English peas that turn up here in the Spring.

Soybeans were initially cultivated in China and the very first traceable paperwork of “edamame” dates to the year 1275, when the Japanese Buddhist priest Nichiren (whose teachings/school branch from Mahayana Buddhism) thanked a parishioner for a present of edamame that was left at his temple. Numerous Mahayana schools of Buddhism tend to motivate vegetarianism, however there are tones of viewpoint and variation on this. I might not discover anything reliable within the context of Nichiren’s own lifestyle. Some state that he was a devoted vegetarian, others state that he ultimately knocked the way of life in favour of a basic technique of modesty. For more on Buddhism and how it associates with vegetarian/veganism, this post is a fast and intriguing read.

Hope you enjoy this rather untraditional (de-branched, de-shelled and … crushed!) preparation of stunning intense green edamame! We grind them up with some smooth nut/seed butter (suggestions in the dish), loads of fresh mint, jalapeño, garlic, and lime juice. So good with some fresh cut veggies and crackers. We like to turn dip into supper, particularly in the summertime when we’re preventing heat-sourced cooking as much as possible. Stay cool and lively out there:-RRB-

Edamame dip with jalapeño, mint and lime

Edamame Dip with Jalapeño, Mint and Lime

Edamame dip with jalapeño, mint, and lime is fresh, tasty & easy to make. This naturally vegan dish comes together with 7 components!

PREPARATION TIME 15 minutes COOK TIME 0 minutes OVERALL TIME 15 minutes

Course Appetiser, Dip, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1 Cups of dip

Author: Laura Wright


  • Food Mill


  • 1 1/2 cups shelled, frozen edamame
  • 1/4 cup moderate nut/seed butter ( such as tahini, cashew or watermelon seed butter)
  • 2 tablespoons + 2 teaspoons lime juice
  • 1 tablespoon additional virgin olive oil
  • 1 clove garlic, peeled
  • 1 jalapeño pepper, seeded if required & sliced
  • 1/2 cup fresh mint leaves
  • 2 green onions, sliced
  • sea salt and ground black pepper, to taste
  • 2-3 tablespoons ice water, if required


  • Location the frozen edamame in a little pan and cover with water. Location the pan over medium-high heat and give a boil. When boiling, turn the heat off and drain pipes the edamame.
  • Transfer the edamame to a food mill fitted with the “S” blade. Pulse up until the edamame ends up being an extremely chunky puree. To the edamame, include the nut/seed butter, lime juice, olive oil, garlic, jalapeño, mint, green onions, salt, and pepper. Run the motor of the food mill up until you have a smooth and thick puree, stopping the device a couple times to scrape down the sides with a spatula. To get the dip to a more fluid/loose state, drizzle in some ice water through the feed tube, 1 tablespoon at a time.
  • Inspect the dip for flavoring and change if required. Transfer the dip to your serving bowl/platter. Garnish the dip with a drizzle of olive oil, additional mint, additional sliced up green onions, and any other garnishes you may delight in. Serve the edamame dip with cut veggies, crackers, chips and so on! Keep the edamame dip in a sealed container in the fridge for approximately 5 days.


  • Other soft herbs would taste excellent in this dip. Believe: cilantro, basil, parsley, or a mix.
  • I have actually been dealing with watermelon seed butter recently, which is a brand-new active ingredient for me. It swaps in anywhere you would utilize tahini. Do not hesitate to utilize tahini here or a moderate nut butter like raw cashew.
  • If you wish to keep this oil-free, you can leave out the olive oil! Simply utilize an additional tablespoon of your nut/seed butter of option.

Edamame dip with jalapeño, mint and lime
Program Conceal 11 remarks

  • Karen Ball

    Can this dip be saved in the freezer for a time? Reply

    • Laura

      Hey There Karen,
      I’m truly unsure about this as I have actually never ever frozen a dip prior to. If I were attempting this, I would move the dip to a sealable container and put a thin layer of olive oil covering the whole leading surface area to protect the green colour. If you attempt it, please let us understand about your outcomes.
      – L Reply

  • dana

    OMG she’s a beaut. Including it to my cooking list! Reply

  • Cassie

    Yum! This would be soo great in a veggie sandwich! Can not wait to attempt it! Reply

  • Eva O’ Brien

    It looks so delicious! I eagerly anticipate attempting it! I truly like the taste of mint in dips and spreads. On the topic of vegetarian and Buddhism, I take place to be a practicing Buddhist, however not stringent vegetarian. In fact I utilized to be vegan, and have actually considering that altered my view.

    In a nutshell it boils down to devoting the life to altering what is bad not by picking something outside to be your target– whether the meat and dairy market or something else– however truly starting with getting rid of the all source of selfishness and incorrect inside your own self. Simply in case anybody wonders to comprehend more about a various perspective, I composed a post about it a long time ago for a blog site I blog about the practice of meditation and Buddhism: https://believeinwhatyousee.com/2018/10/03/why-we-are-not-vegetarian/

    I hope by the method I am not angering anybody by publishing this discuss a vegan blog site!! I’m not wishing to encourage anybody to my perspective, simply to provide a various point of view and perhaps some believing points:-RRB- Thank you by the method for your excellent dishes, I have actually read your blog site for a number of years now and regularly delight in the food I make from here, in addition to your great humour and gratitude of real potatoes (rather than the sweet range, lol) Reply

    • Laura

      Hey There Eva!
      I so value your remark and point of view here. Eagerly anticipating reading your article and finding out more. I guarantee to keep the potato dishes coming;-RRB-
      – L Reply

  • Patricia

    Simply wished to state that I made this dip last night to set out for my broadened pandemic family while continuing to make supper and it was definitely tasty. Adult kids were instant fans and we will all contribute to our collections. Had beautiful early summertime produce from the garden– radishes, the coolest treasure purple podded/green pea snap peas, carrots and cucumbers– in addition to fresh mint and a snagged young jalapeño. Could not have actually come together simpler and been lovelier to see on the counter as we were collecting and working. I concur with a previous poster that the leftovers might be predestined as a spread on a toast accompanying some remaining cauliflower soup for my lunch. That is, unless somebody gets to it initially! Thanks for your stunning images, which drew me in, and the delicious result, that sealed the offer and provided me a best chance to share your blog site. Reply

  • Debbie Reynolds

    I made this dip last night for my household and they liked it! It was gone really rapidly. A best summertime dish, utilizing mint and green onion from the garden. Really distinct and extremely delicious. Thanks a lot for sharing, Laura !! Reply

  • Karen

    Wow! This dip is unbelievable. It is truly hot where I live. This dip with fresh veggies and entire wheat French bread satisfied. Really rejuvenating! Reply

    • Karen

      Simply attempted the dish with cilantro in location of mint, which is likewise exceptional! Reply

  • Julea

    5 stars
    Made this dip the other night– half the dish with mint, and half with cilantro, and both were tasty! We truly enjoyed it as part of our grain bowls. Nevertheless, appeared to be a dip that requires to be consumed rather rapidly (ie within 2 days), vs a hummus that can be in the refrigerator for a week. However I would absolutely make this once again with that in mind! Thank you for another tasty, plant focused dish, Laura! Reply

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Check Out Complete Post https://thefirstmess.com/2020/07/01/edamame-dip-jalapeno-mint-lime-vegan-recipe/ .

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