Green olive and edamame dip is the great guacamole impersonator. It looks the part, scoops the part, and brings its own briny, buttery personality that makes people forget the avocado never showed up. Serve it anywhere guacamole would go.
Get ready for the ultimate double-take dip! At first glance, your guests might think it’s guacamole, but one taste of this vibrant green spread reveals a delicious surprise. The briny, savory punch of green olives perfectly complements the sweet, creamy nuttiness of edamame. This recipe is incredibly quick to whip up, especially when you start with shelled edamame and pitted olives, making it the perfect appetizer for any occasion.
Ingredients
• Yields: approx. 1½ cups
• 1 cup / 150g (5.3 oz) fresh or frozen shelled edamame
• ½ cup / 75g (2.65 oz) pitted green olives
• ½ teaspoon / 1 clove minced garlic
• 2 tablespoons / 30g (1.06 oz) chopped tomato, for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Edamame: Bring a small pot of salted water to a boil. Add the shelled edamame and cook until very tender, about 8-10 minutes.2. Drain and Reserve: Drain the edamame, making sure to reserve at least ½ cup of the hot cooking liquid before discarding the rest.3. Create the Base: Transfer the hot edamame to a food processor. Add ¼ cup of the reserved cooking liquid and puree until you have a smooth, creamy texture.4. Blend the Flavors: Add the pitted green olives and minced garlic to the food processor. Process again until everything is smooth and well combined.5. Season and Serve: Taste the dip and season with salt and pepper as needed—the olives are salty, so you may not need much. Transfer to a serving bowl, garnish with the chopped tomato, and enjoy!
Nutritional Information
• Estimated per ¼ cup serving:
• Calories: 75 kcal
• Protein: 4g
• Fat: 5g
• Carbohydrates: 4g
• Fiber: 2g
Pro Tips
• Pro-Tips for the Perfect Dip
• For a chunkier texture, pulse the olives and garlic briefly at the end instead of processing until completely smooth.
• Add a squeeze of fresh lemon juice after blending to brighten up the flavors and add a zesty kick.
• Make this dip up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent discoloration.
• If the dip is too thick, add more of the reserved cooking liquid, one tablespoon at a time, until you reach your desired consistency.
FAQ
Q: Is this edamame dip a good source of vegetarian protein
A: Absolutely. Edamame is a complete plant-based protein, containing all nine essential amino acids. This makes the dip a fantastic and satisfying protein source for anyone following a vegetarian or vegan diet.
Q: Can I substitute the edamame in this recipe
A: While edamame gives this dip its signature creamy texture and nutty flavor, you could substitute it with an equal amount of cooked fava beans or even green peas for a different, yet still delicious, vegetarian spread. Note that the flavor profile and nutritional content will change.
Q: How do I store this dip to keep it fresh
A: To keep your edamame dip vibrant and fresh, store it in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface of the dip before sealing the lid. This prevents oxidation and discoloration, keeping it fresh for up to 3 days.
Q: What are some healthy vegetarian serving suggestions for this dip
A: This versatile dip pairs wonderfully with a variety of healthy vegetarian options. Serve it with raw vegetable sticks like carrots, cucumbers, and bell peppers, whole-grain crackers, pita bread, or use it as a flavorful, protein-rich spread on sandwiches and wraps.
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Green Olive and Edamame Dip (Guacamole Look-Alike)
Ingredients
Method
- Cook the Edamame: Bring a small pot of salted water to a boil.
- Add the shelled edamame and cook until very tender, about 8-10 minutes. 2.
- Drain and Reserve: Drain the edamame, making sure to reserve at least ½ cup of the hot cooking liquid before discarding the rest. 3. Create the Base: Transfer the hot edamame to a food processor.
- Add ¼ cup of the reserved cooking liquid and puree until you have a smooth, creamy texture. 4.
- Blend the Flavors: Add the pitted green olives and minced garlic to the food processor. Process again until everything is smooth and well combined. 5.
- Season and Serve: Taste the dip and season with salt and pepper as needed—the olives are salty, so you may not need much.
- Transfer to a serving bowl, garnish with the chopped tomato, and enjoy!
- Add a squeeze of fresh lemon juice after blending to brighten up the flavors and add a zesty kick.
