Edamame-Walnut Dip

Edamame (soybeans) are a great protein rich snack. They are often served at Japanese restaurants steamed and topped with coarse salt. The flavor is mild and does not overpower the palate. This Edamame-Walnut Dip recipe pairs soybeans with toasted walnuts, herbs, lemon, and a little yogurt. Serve with vegetables, sliced bread, or your favorite snack crackers. 

Edamame-Walnut Dip

Edamame-Walnut Dip

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Course: Dips
Keyword: Dips
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 8 people
Author: Sabrina Baksh


  • 2 cups soybeans precooked (see instructions)
  • 1 cup toasted walnuts
  • 1/3 cup plain whole milk yogurt (or vegan alternative)
  • 1/4 cup flat leaf parsley
  • Juice of 1 lemon
  • 1 medium green onion roughly chopped
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt use more if needed
  • 1/4 teaspoon black pepper
  • 2 tablespoons water
  • 2 tablespoons green onion finely chopped (garnish)


  • Toast walnuts in a skillet over medium heat for 1-2 minutes, moving them around throughout the process to avoid burning. Once walnuts become fragrant and a little darker in color. Remove from heat and transfer onto a large plate. Let them cool for at least 20 minutes before using.
  • I recommend using frozen unshelled soybeans for this recipe. Follow instructions for steaming on the package.
  • Once soybeans are up to temperature, let them cool for a few minutes while you gather the remaining ingredients.
  • Add all ingredients (except garnish) to a food processor and pulse 10-15 times. Check for consistency. The mixture should be neither too chunky or a fine puree, but somewhere in between. Add another 1-2 tablespoon water if mixture if it is too dry. Pulse another 4-5 times.
  • Transfer edamame dip from food processor to a serving bowl. Top with garnish and place it into the refrigerator for at least 1 hour before serving.


Photo by: Sabrina Baksh
Edamame-Walnut Dip

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