This green power dip of spinach and edamame is the ultimate way to eat your vegetables by the scoopful. Green chiles, scallions, and a whole lemon whir in with them, so every bite is bright, gently warm, and protein-packed. The blender does all the work.
The Ultimate Green Power Dip: Spinach & Edamame!
Get ready to meet your new favorite appetizer! This Spinach and Edamame Dip is a brilliantly green, incredibly delicious, and ridiculously easy way to pack in your veggies. It combines the powerhouse nutrition of edamame and spinach into a creamy, zesty dip that’s perfect for parties, snacking, or adding a healthy spread to your sandwiches. Forget boring dips; this one is a vibrant celebration of fresh flavors that will have everyone asking for the recipe. Let’s get blending!
Ingredients
• Yields: Approximately 1½ cups
• 1 cup / 150g (5.3 oz) fresh or frozen shelled edamame
• 10 ounces / 280g (9.9 oz) fresh baby spinach
• 2 tablespoons / 30ml (1 fl oz) water
• 4 ounces / 113g (4 oz) canned diced mild green chiles, drained
• 3 scallions, chopped
• 1 large lemon, juiced
• ½ teaspoon salt, more to taste
• Pinch of cayenne pepper, to taste
Instructions
1. Cook the edamame in a pot of boiling salted water for about 10 minutes, or until tender. Drain well and set aside.
2. While the edamame cooks, place the fresh spinach and 2 tablespoons (30 ml / 1 fl oz) of water in a large, microwave-safe bowl. Cover and microwave on high for 3 minutes, or until fully wilted. Allow it to cool slightly, then firmly squeeze out all excess liquid.
3. In the bowl of a food processor, add the cooked edamame and pulse until it forms a smooth puree.
4. Add the squeezed spinach, drained green chiles, chopped scallions, lemon juice, salt, and a pinch of cayenne pepper to the food processor. Process until all are well combined and the dip is smooth.
5. Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve with fresh veggies, crackers, or pita bread.
Nutritional Information
• This dip is a fantastic source of plant-based goodness!
• Serving Size: ¼ cup
• Calories: ~75 kcal
• Protein: ~5g
• Fiber: ~3g
• A great source of Vitamin K, Folate, and Iron.
• Note: is an estimate and may vary based on specific used.
Pro Tips
• Pro-Tips for the Perfect Dip
• For an ultra-creamy texture, add a tablespoon of tahini or a splash of high-quality extra virgin olive oil while blending.
• Don’t be shy with herbs! A handful of fresh cilantro or parsley will add another layer of bright, fresh flavor.
• Adjust the spice to your liking. For a bigger kick, substitute the mild green chiles with a fresh, deseeded jalapeño.
FAQ
Q: Is this spinach and edamame dip a good source of vegetarian protein
A: Yes, absolutely! Edamame is a complete protein, containing all nine essential amino acids. With approximately 5 grams (0.18 oz / 5.1 g) of protein per quarter-cup serving, this dip is a fantastic and delicious way to boost your plant-based protein intake.
Q: Can I make this dip without edamame or soy
A: For a soy-free version, you can substitute the edamame with an equal amount of cooked green peas or canned cannellini beans. The texture and flavor will be slightly different but still delicious and packed with plant-based nutrients.
Q: How long can I store this vegetarian dip
A: This dip stores beautifully in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen after a day, making it a perfect make-ahead option for parties or weekly snacking.
Q: What are some other ways to use this green power dip
A: Beyond serving it with crackers and veggies, this versatile dip makes a wonderful healthy spread for sandwiches and wraps, a flavorful topping for baked potatoes, or a creamy, nutrient-dense base for a vegetarian pasta sauce.
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The Ultimate Green Power Dip: Spinach & Edamame!
Ingredients
Method
- Cook the edamame in a pot of boiling salted water for about 10 minutes, or until tender.
- Drain well and set aside.
- While the edamame cooks, place the fresh spinach and 2 tablespoons (30 ml / 1 fl oz) of water in a large, microwave-safe bowl.
- Cover and microwave on high for 3 minutes, or until fully wilted. Allow it to cool slightly, then firmly squeeze out all excess liquid.
- In the bowl of a food processor, add the cooked edamame and pulse until it forms a smooth puree.
- Add the squeezed spinach, drained green chiles, chopped scallions, lemon juice, salt, and a pinch of cayenne pepper to the food processor. Process until all are well combined and the dip is smooth.
- Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve with fresh veggies, crackers, or pita bread.
- Don't be shy with herbs! A handful of fresh cilantro or parsley will add another layer of bright, fresh flavor.
- Adjust the spice to your liking. For a bigger kick, substitute the mild green chiles with a fresh, deseeded jalapeño.
