Edamame Miso Dip | Bistro OneSix

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
  • 1 lb bag of frozen, shelled edamame
  • ¼ cup onion, diced
  • ½ cup fresh cilantro leaves, tightly packed
  • 1 large clove garlic, sliced
  • ¼ cup freshly squeezed lime juice
  • 1 heaping Tbsp miso paste (I used white)
  • 1 tsp kosher salt
  • 1 tsp chili garlic sauce
  • ¼ tsp freshly ground black pepper
  • 6 Tbls olive oil
  1. Cook edamame according to package directions, drain and allow to cool.
  2. 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.
  3. Stop to scrape down the sides of the bowl and process for another 20-30 seconds.
  4. With the processor running, slowly drizzle in the olive oil.
  5. Once all of the oil has been added, stop, scrape down the bowl and then process another 5-10 seconds.
  6. Taste and adjust seasoning as desired.
  7. Serve with rice crackers or pita chips. Can be stored in a refrigerated airtight container for up to 5 days.