Guaca-mame (Avocado and Edamame Dip)

What do you get when you mix guacamole with edamame dip? Guaca-mame, of course! At least, that’s what my hubby called it while sampling this culinary experiment.

It all started when I saw this Quick and Easy Edamame Dip over at La Fuji Mama (isn’t she brilliant?)…  I love edamame, and I loved the idea of using shelled edamame to make a hummus-like dip. The problem was that my usual grocery store doesn’t carry edamame in pods.  While I like edamame, I don’t like it enough to shell it myself to make a dip.  Call me lazy… I’m OK with that.

Fortunately, this weekend my hubby and I took a bit of a road trip to Wegmans.  (Ok… So it was only 25 minutes away, but we had to cross the river. That’s a big deal in PA. And, let’s not even talk about how disturbing it is that I take road trips to go grocery shopping!)  Lucky for me, as I meandered through the store, I spotted some frozen shelled edamame. I knew some edamame dip was in my near future.

Of course, I couldn’t simply make the edamame dip and leave well enough alone. What fun would that be? I had a beautiful ripe avocado on hand, so I decided to put my spin on the edamame dip and go in a bit of a Mexican direction (I do that a lot). Adding the avocado added a nice buttery richness to the dip (with healthy fat, of course). I’ll be making this again very soon… As soon as I finish eating what’s left in the fridge and head back to Wegmans for some more edamame!

Guaca-mame (Avocado and Edamame Dip)

  • 12 ounces frozen shelled edamame, thawed
    (see this great tip from La Fuji Mama for thawing the edamame)
  • 1/2 cup fresh cilantro leaves, packed
  • 1/2 red onion, roughly chopped
  • 1 avocado
  • 2 limes, zest and juice
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons extra virgin olive oil

Combine the edamame, cilantro, and onion in the food processor. Pulse until finely chopped.  Add the avocado, lime juice and zest, ancho chili powder, and salt.  Pulse until smooth, gradually streaming in the olive oil until the dip comes together.

Chill for at least 30 minutes.  Serve with tortilla chips, and enjoy!

23 Responses to Guaca-mame (Avocado and Edamame Dip)

  1. Wow, that looks SO good! Soy in any variety mess with my system too much, but when I first began a healthier lifestyle, I was obsessed with edamame, and we had it on a regular basis. This seriously looks fantastic!

  2. Looks delicious
    Thanks for the recipe.
    I would like to know how it holds up on the next day? I have a reception coming up and would like to know if that could be made the day before or if needs to be made on the same day. A lot of time when I make guacamole it isn’t as good the next day.


    • Michael – Because of the lime juice, this actually did pretty well in the fridge overnight, but the flavor wasn’t quite the same. The edamame keeps its fresh green color well. If you wanted to prepare it ahead of time, you could blend everything except for the avocado ahead of time. Then, just mash up the avocado with a splash of lime and stir it into the dip right before serving!

  3. That is a great idea, especially with St. Patrick’s Day coming up! It would make a great burrito, with spinach tortillas and green chile sauce. YES.

  4. thanks for the tip
    I made this and it turned out really well, I made it on the day of the reception just barely getting it down with enough time to chill, and it was a huge hit. Everybody kept thinking it was just guacamole so when I told them what it was made of it was a good conversation starter. I think I turned a lot of people on to edamame.

    thanks again

  5. Now this dip is calling my name.
    I’m always looking for recipes to use this extremely nutritional soya bean. The avocado is a plus.
    I’ll probably substitute the cilantro (not a fan) with another fresh herb.
    Great appetizer…and probably a quick lunch meal for me ;o)
    Flavourful wishes, Claudia

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