Because no one should pay $4.99 for something you can make for $2(ish)
Okay, But Edamame?
Some of you may not be familiar with edamame or why you’d bother to put it in a dip. Edamame is similar to a pea or bean. It comes in an outer shell just like peas and beans, sealed together in a waxy casing.
Some things to remember when using edamame are 1. you don’t want to use the outer shell or waxy coating. This is where this recipe becomes a little labour-intensive (but it’s worth it, I promise). If you can find edamame already deshelled GRAB IT. Now if they still have the waxy coating, you’re going to have to pinch them out one at a time (I’m sorry in advance). Why do you need to remove this waxy thing? If you don’t, the whole texture of the dip is off, and trust me; it’s not enjoyable!
Tips for the Perfect Vegan Ravioli
The Perfect Party Dip
I’ve made this dip dozens of times now for different parties, including events, and every single time I have, someone asks me what the heck this delicious dip is. It’s hard to place exactly what it tastes like, which is why people are intrigued.
The best way to describe this dip is that it’s like guacamole on steroids. It still has that creamy-like taste, and the spice really is what gets you.
My favourite thing about this dip is that it’s healthy without tasting healthy. This recipe is made with all vegan ingredients, and of course, nothing is processed. My edamame and kale dip is the perfect way to try and get your pickiest friends & family to try something on the healthier side.
The other thing I love about this dip is that you can serve it with loads of different things. My fave is, of course, tortilla chips (naturally), but it also tastes great with crackers (Triscuits specifically), vegetables or even pitas.
Why You'll Love It
Let's Get Cooking
Spicy Edamame & Kale Dip
- 1 1/2 Cups Deshelled Edamame
- 1 Cup Fresh or Frozen Kale
- 1/2 Lemon
- 1/1 Jalapeno
- 2 Garlic Cloves
- 2 TBSP Extra Virgin Olive Oil
- 1 TSP Pepper
- 1/2 TSP Salt
- 1 TBSP Water
- The first and most annoying step is to deshell the edamame. If you can find them already deshelled, use those, but if not, simply pinch on the skin of the edamame, and it should pop out SUPER easily
- Give your jalapeno a rough chop into chunks and take the peeling off your garlic.
- Add ALL ingredients (except water) into a blender and let blend on a low setting. If you feel like your mix is thick, add in small amounts of water to get the desired consistency in the picture above!
- Spoon the mix out of the blender, and you're ready to serve! I used tortillas for the picture above, but the Original Thin Triscuits are my FAVOURITE with this dip!
Storage & Leftovers
If you have leftovers of your spicy edamame and kale dip, there’s no need to worry – it’s incredibly versatile and easy to store. Simply scoop it into an airtight container, seal it up, and place it in the fridge. The beauty of this dip is that it remains fresh and flavorful for up to five days in the refrigerator. So, whether you’re planning to savor it over a few days or want to have a quick, delicious snack on hand, this dip has got you covered! Just remember to keep it chilled, and you’ll be enjoying its zesty goodness whenever you please.