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.
