Easy, creamy, dreamy edamame dip

In just a few minutes, using 4 simple ingredients, you'll have a nutritionally dense, flavourful, and versatile dip. We use it as a base for pizza (sometimes adding tomato paste), a dip for veggies and chips, a pasta sauce, a spread on crackers and bread, or a dressing for salads and Buddha bowls.

Ingredients

2 cups frozen organic shelled edamame

1 whole organic lemon, juiced

1 teaspoon fresh organic basil

3/4 cup filtered water

Directions

Put the frozen edamame in a medium glass bowl and blanch it by pouring just-boiled water over top.

Let sit for a few minutes.

Drain and rinse.

Add to a high speed blender along with the rest of the ingredients.

Blend until smooth, using a tamper as needed.

If the dip is too thick, add filtered water 1 tablespoon at a time until it reaches desired consistency.

Notes/Tips

The dip stores well in the fridge for up to 3 days, or you can freeze it.

Use this recipe as a starting point and mix it up by adding different herbs, spices, or vegetables. I love blending in a large handful of fresh organic cilantro and a pinch of cayenne. Perfect for a Mexican bowl.

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