creamy edamame dip
This creamy edamame dip is one of those useful fridge things that makes lunchboxes easier all week. It’s smooth, fresh, and works as a dip, spread, sandwich layer, wrap filler, or snack plate add-on. Basically: when the lunchbox needs protein but you don’t want to overthink it, this is a very good thing to have ready.
- 2 cups shelled edamame (frozen is perfect)
- 3 tbsp olive oil
- 2–4 tbsp full-fat Greek yogurt OR cottage cheese
- Juice of ½ lemon
- 4 tsp white miso
- 2–4 tbsp ice-cold water
- Salt to taste
Boil edamame 4–5 mins until very soft.
Rinse briefly under cool water.
Blend everything (apart from cold water) for longer than you think.
Add cold water slowly until the texture becomes silky.
- Works as a dip, spread, or sandwich/wrap filler
- Easy to prep ahead and keep in the fridge
- A simple way to add protein snacks and lunchboxes
- Smooth, creamy, and much more filling than your average dip
Store in an airtight container. If it thickens slightly in the fridge, stir in a splash of water or lemon juice before serving to loosen it up.
Stir well after thawing, as some separation is normal.
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