Bright, creamy edamame dip with goat cheese, lemon, garlic, and a touch of wasabi. Quick, bold, and oddly addictive.
I didn’t grow up eating edamame. Actually, I used to think it was the weird vegetable rich moms brought to PTA meetings alongside gluten-free brownies and some brand of bubbly water I couldn’t pronounce. Fast forward to me now, standing barefoot in my kitchen last summer, sweaty, cranky, and staring down a thawed bag of edamame I meant to throw in a stir fry—but totally forgot about.
I wasn’t in the mood to cook (is anyone in July?), so I did what any mildly hungry, somewhat desperate person does: threw random things into the food processor. Goat cheese. Some leftover lemon. Garlic—because I put garlic in everything, even if it doesn’t make sense. And then, on a whim, I squeezed in a ribbon of wasabi paste. Because… why not?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I was not expecting it to be good. But there I was, licking the spoon like a feral raccoon and wondering why I hadn’t done this before. My husband walked by, took a scoop with a chip, and said, “What is this? It’s weird. But like… good weird.”
He went back for more. So did I. That night, we ate this dip with pita, cucumbers, and spoons. Didn’t even bother with plates.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Edamame Dip Recipe?
Okay, I know “dip” doesn’t sound thrilling. It’s not a towering cake or melty lasagna. But this? This edamame dip is like the friend who shows up late to the party wearing something completely unexpected—and somehow steals all the attention anyway.
It’s creamy and cool, bright from the lemon, earthy from the edamame, and then—just when you think you’ve got it figured out—bam! That little whisper of wasabi hits the back of your throat and makes your eyebrows raise. But not in a “oh no, this is spicy” kind of way. More like “wait, what IS this and why can’t I stop eating it?”
It’s one of those things that feels fancy, even if you made it in your pajamas, with a toddler yelling in the background and your hair doing whatever it wants. It’s also weirdly satisfying to watch people try to guess what’s in it. They never guess right. Ever.
Ingredient Notes:
I’m not into complicated ingredient lists, especially for snacks. If I have to go to three stores and ask a clerk what “fennel pollen” is, I’m out. Luckily, this dip keeps it real.
-
Frozen Shelled Edamame: The star of the show. Mild, buttery, and super creamy when blended. Just don’t forget to thaw it unless your food processor has superhero powers.
-
Goat Cheese: Tangy and creamy with a little funky flair. I get that some folks are on the fence about goat cheese—I was too. But here, it’s subtle. Like a background singer making the lead sound better.
-
Lemon Zest + Juice: These do so much work. They wake everything up and cut through the richness in all the right ways.
-
Garlic: I don’t really measure garlic anymore. I just ask myself, “Have the vampires been sufficiently warned?” and go from there.
-
Wasabi Paste: This is where things get wild. You don’t need a lot—unless you’re into drama. It’s not about heat here, it’s about personality.
-
Black Pepper + Salt: The quiet backbone. Don’t skip them. They bring it all together like a well-timed punchline.
How To Make Edamame Dip?
Step 1: Throw it all in the processor.
Seriously. Edamame, goat cheese, water, lemon zest and juice, garlic, wasabi, pepper—just toss it in. No one’s watching. You can hum a tune while you do it. Or talk to your cat. Whatever works.
Step 2: Blend like you mean it.
Start pulsing to break it up, then let it rip until it’s smooth and dreamy. If it’s too thick, splash in a little more water. Think hummus—spreadable but scoopable. You know what I mean.
Step 3: Taste and adjust.
This is the part where I always oversalt, so go slow. A tiny pinch at a time. Maybe a little more lemon if it needs zip. Or a touch more wasabi if you’re feeling brave.
Step 4: Chill out.
Cover it up and let it sit in the fridge for a bit. I swear it tastes better after 30 minutes. But if you’re impatient (me, every single time), it’s totally fine to dive in immediately.
Storage Options:
We rarely have leftovers, but if you do, just pop it in an airtight container in the fridge. It’s good for about 3–4 days. I don’t recommend freezing it—it gets weird. Like the texture turns into something you’d expect from a sci-fi movie. But it’s amazing as a sandwich spread the next day. Pro tip: put it on toasted sourdough with sliced cucumber and a little arugula. You’ll thank me later.
Want To Save This Recipe?
Variations and Substitutions:
This recipe is basically a chill roommate—it goes with the flow. Try swapping things out or adding your own twist:
-
No goat cheese? Cream cheese or Greek yogurt will do the job. The flavor’s a little different, but still delish.
-
No wasabi? Use a little horseradish or even spicy mustard. It’s more forgiving than it looks.
-
Going vegan? Use a vegan cheese or mashed avocado instead.
-
Feeling herby? Toss in some cilantro or mint. Maybe basil? Go wild.
-
Want more heat? Add chili flakes, jalapeño, or extra wasabi. Follow your heart (and tastebuds).
What to Serve with Edamame Dip?
This edamame dip has range. It can be fancy at a party or chill on your couch during a Netflix binge.
-
Pita chips, crackers, tortilla chips: Classic. Safe. Always works.
-
Cucumber slices, carrots, sugar snap peas: For when you’re trying to be healthy.
-
Toasted bread or naan: Tear, scoop, repeat.
-
Sushi rolls or rice bowls: Seriously, it’s amazing drizzled on top like a weird, spicy dressing.
-
Wraps or sandwiches: Use it like mayo. But green. And fancy-ish.
Frequently Asked Questions:
Can I make this ahead of time?
Yup. In fact, it’s better after chilling. Just give it a stir before serving.
Is it spicy?
Not really. It’s got a nudge of heat from the wasabi, but nothing that’ll make your nose run. Unless you go rogue and add a ton. Then yeah… maybe.
Can I use edamame in the pod?
Technically? Yes. But please don’t. You’ll hate your life halfway through shelling them. Just buy the shelled kind and save yourself the pain.
Anyway, that’s my story and my dip. If you try it, let me know how it turns out. Or if you accidentally create your own weird version that ends up being amazing, definitely tell me—I love those kinds of stories. And hey, if you end up eating it straight out of the bowl with your fingers at midnight while watching reruns of The Office, well… same.
Can’t wait to hear how you make it your own.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Edamame Dip
Ingredients
- 1 12 oz bag frozen shelled edamame, thawed
- 8 oz soft goat cheese
- 1/4 cup water
- 1 teaspoon finely minced lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1 ½ teaspoons wasabi paste
- 1/2 teaspoon ground black pepper
- Salt to taste
Instructions
Prepare the food processor:
- In the bowl of a food processor fitted with the metal blade, combine the thawed edamame, soft goat cheese, water, lemon zest, lemon juice, minced garlic, wasabi paste, and black pepper.
Blend the mixture:
- Process the ingredients until smooth, pausing as needed to scrape down the sides of the bowl to ensure even blending.
Season to taste:
- Taste the dip and add salt according to preference. For a thinner consistency, add additional water, one tablespoon at a time, blending after each addition.
Chill before serving:
- Transfer the finished dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
