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!
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.
Some Tips & Tricks
Okay, let’s make you the best spicy edamame and kale dip you’ve ever had.
- Don’t add too much water. This is a rookie mistake that could end in disaster. I recommend using it a bit at a time and adding more as needed.
- If you’re using frozen kale, use even less water than previously mentioned. The kale will be holding some moisture already, so you’ll need less of it!
- Know your audience and spice accordingly! This recipe calls for jalapeno, so use less or more depending on how spicy you like your food.
Let's Get Cooking
Spicy Edamame & Kale Dip
Ingredients
- 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
Instructions
- 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!
- Enjoy!
Nutrition
