a dip for a dip

Edamame Miso Dip

Making this dip, I admit, is for purely selfish reasons. Our friends, Mark & Romy, have a pool and with the sweltering hot days we’ve been having, I like to up the chances of getting an invitation any way I can and so I like to make sure I have something yummy in the fridge I can pull out at a moment’s notice when the call for heat relief comes.

And I know this dip is going to be a hit because I first read about it on Mark’s sister’s blog, Musings of a Sly Rooster. I mentioned to Mark how delicious the recipe sounded and he confirmed that it indeed is a winner. And after making it, I fully concur. It’s bright and fresh, full of flavor and totally addictive. And it’s guilt free – well unless you scoop it up by the mound full like I did with crunchy tortilla chips (but oh so worth it).

I can totally see having a batch of this in the fridge often as I am more than happy to provide a {tasty} dip for a {cool} dip anytime.

Edamame Miso Dip
Recipe adapted from Alton Brown, Food Network

1 lb bag of frozen, shelled edamame
1/4 cup onion, diced
1/2 cup fresh cilantro leaves, tightly packed
1 large clove garlic, sliced
1/4 cup freshly squeezed lime juice
1 heaping Tbsp miso paste (I used white)
1 tsp kosher salt
1 tsp chili garlic sauce
1/4 tsp freshly ground black pepper
6 Tbls olive oil

Cook edamame according to package directions, drain and allow to cool. Place edamame, chopped onion, cilantro, garlic, lime juice, miso, salt, chili paste, and pepper into the bowl of a food processor and process for about 20 seconds. Stop to scrape down the sides of the bowl and process for another 20-30 seconds.  With the processor running, slowly drizzle in the olive oil.  Once all of the oil has been added, stop, scrape down the bowl and then process another 5-10 seconds. Taste and adjust seasoning as desired.  Serve with rice crackers or pita chips.  Can be stored in a refrigerated airtight container for up to 5 days.


About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.


  1. Looks really great.

  2. I love it but am surprised you got to enjoy any with Tenzen around. She inhaled this dip!

    • Hahahah! I actually made it last weekend to have on hand, just incase you know – and they didn’t get back from Victor in time for me to share. But I see this being a staple of the summer so I’m guessing Tenzen will get to enjoy it another time. Love your blog… there are so many tasty sounding things on there! Cheers!

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