This blog post was written in partnership with Soy Connection and the United Soybean Board. All thoughts and opinions are my own. #SoyConnectionPartner
Say hello to your new favorite, easy to make dip. With just a few simple ingredients, this Basil Edamame Dip pairs well with just about anything. But, if you find yourself wanting to eat it plain with a spoon, that’s totally okay too.
Let’s talk about edamame for a moment, shall we? While it’s truly the star of this dip, edamame deserves a lot of credit as its own food, too.
For starters, like other soy protein foods, it’s a complete plant-based protein. That means that edamame contains all nine essential amino acids that our bodies need. It’s an awesome way to add protein to your diet in a meatless, sustainable way.
It’s also really easy to use and super versatile. While eating edamame whole in its pod is always fun, one of my favorite ways to buy it is frozen and shelled. When you buy edamame this way, not only is the pod already removed for you, but also, it’ll last in your freezer for a long time, meaning you can heat it and eat it whenever you want.
Also, like other types of soy foods, edamame is super versatile! Enjoy it on its own as a snack. Add it to salads or grain bowls. Or, make it into a delicious dip like this Basil Edamame Dip. No matter how you make it, it’s always good and satisfying.
And, not only does edamame contain protein but also, some soy foods like edamame are heart healthy and can help to reduce risk of coronary heart diseases. How’s that for a benefit?!
Okay, so now that you love edamame as much as me, let’s talk about this dip. This delicious and satisfying dip uses just a few simple ingredients: frozen edamame, garlic, basil, lemon and oil.
There are so many ways you can use it, too. Dip crackers or veggies in as a delicious snack. Spread it on a slice of sourdough bread, or even use it as your spread in a sandwich – so good!
When I was making this recipe, I actually first made it without salt to give to my 8-month old daughter as a way to introduce edamame to her. She LOVED it! Honestly, the recipe doesn’t even really need the salt but, after I set some aside for her, I added a pinch for good measure.
I love that this recipe is totally family friendly. Seriously, I have no desire to cook separate meals for my daughter and me. It was so awesome to see that we both could enjoy this dip. I know you and your family will love it too!
Oh and by the way, if you’re also a fan of soy foods, enter Soy Connection’s Soy Delish Recipe Contest*! Submit your favorite recipe that includes soy as an ingredient on social media with #SoyDelishRecipeContest – the grand prize winner will win a $250 gift card!
*The Soy Delish Recipe Contest, promoted in this campaign, will run from August 1 – 31st, 2021 with winners announced in early September.
Notes
- Edamame: I can’t stress enough how convenient frozen edamame is. When microwaving it, make sure to add water while you do so that it doesn’t dry out.
- Basil: Fresh basil is key here instead of dried to add that earthy flavor. Before putting everything in your food processor, roughly chop it so that it breaks down a bit more easily.
- Oil: Any cooking oil will work here, but I prefer soybean oil for its neutral flavor as it lets the edamame, basil and garlic shine through! It is often labeled as vegetable oil.
- Garlic: I’ve said it before and I’ll say it again – pre-minced garlic is the ultimate time saver in the kitchen!
- Water: I didn’t use water when I made this – I like a thicker dip. But, if you want your dip to be a little thinner, add water as desired.
Ingredients
- 1 ½ cup frozen edamame
- 2 tablespoons fresh basil roughly chopped
- 1 ½ cup oil of choice
- 2 teaspoons minced garlic
- Juice of ½ lemon
- Water to thin
- Salt
- Pepper
Instructions
- Add edamame to a bowl with ½ cup water and microwave for about 4-5 minutes, until warm and cooked through. Drain water.
- Add edamame, basil, garlic, oil, salt and pepper to a food processor or blender and blend until smooth.
- Store dip in an airtight container in the fridge for 3-4 days.
1 1/2 c of oil is A LOT of oil — as much oil as edamame? Maybe a typo because I used maybe 1/4c and it was fine. Thinned with a bit of water.