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Edamame and Avocado Dip

Prep Time:

15 minutes

Cook Time:

15 minutes total


Nice Sized Dip




·         350g frozen Edamame beans

·         ½ cup coriander leaves and stems, roughly chopped

·         1/2 cup thick Greek yogurt (or you can use sour cream)

·         1 avocado, peeled, pitted, roughly chopped

·         1/2 cup water

·         1/4 cup lime or lemon juice

·         ½ tsp coarse iodised salt

·         Dash of apple cider vinegar

·         Dash Tabasco

·         Dash of sesame oil

·         1x bag Pineapple Salsa tortilla chips to serve

·         Chilli flakes to serve

·         Lime wedges

·         Carrots, radish, or other raw vegetables - to serve


1.      To cook the Edamame beans, cook for 5 minutes in a pot of boiling salted water until tender. Drain with cold water. 

2.      Place cooked, drained, and cooled Edamame beans into a food processor and pulse until roughly chopped. Add coriander and pulse again a few times.

3.      Add yoghurt (or sour cream), avocado, water, lime or lemon juice, salt, apple cider vinegar, tabasco if using and sesame oil and process for a few minutes until well combined.

4.      Add more water, a little bit at a time, if you would like a smoother texture.

5.      Taste and adjust any seasonings by adding more salt, pepper, apple cider vinegar, Tabasco or sesame oil if needed.

6.      Pour into a bowl and top with chilli flakes, lime or lemon wedges and serve with Pineapple Salsa tortilla chips and raw vegetables.

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