Spicy Edamame Dip

Many of you may not know this, but I haven’t eaten solid food in a month.  That’s right, I did a juice diet for 28 days in January and lost 25lbs doing so, and for the past two days I’ve been eating again.  It’s amazing, I missed it so much.  As I’m transitioning into real food again I’ve been doing some vegan cooking and tonight I share a delicious bean dip my friend and I made.  Edamame beans are a great source of protein AND they operate as an amazing dip, BUT when you bring add tofu to said dip you get a really smooth velvety texture and another level of soy flavor depth.  I’d been greatly missing spicy so we added a couple complimenting hot sauces, spices, and ghost pepper salt.  We finished it off by slowly drizzling in some delicious cold pressed olive oil and flavor balance was achieved.

edamame dip2



  • 1/2lb – Edamame Pods, Frozen
  • 1/4lb – Tofu, Firm
  • 1tbs – Cholula Hot Sauce
  • 2tbs – Pepper Plant Garlic Chipotle Hot Sauce (it’s really an incredible hot sauce)
  • 1tsp – Scorpion Salt (ghost pepper salt, if not available use an additional tsp of each hot sauce)
  • 1/2cup – Olive Oil
  • 1 – Medium Vine Ripe Tomato, Rough Chop
  • 1 – Garlic Clove, Minced (you want 1tsp of mince)
  • 2tbs – Salt
  • 1tsp – Coriander, ground
  • 1/2tsp – Cumin, ground
  • 1tsp – Apple Cider Vinegar
  • GARNISH – Thai Basil, Mint chiffonade and Green Onion, sliced (you can sub traditional basil, but only a tiny itty bit as it’s stronger)
Sauce in progress
Sauce in progress


  1. Sprinkle edamame with water and cover with paper towel, microwave for two minutes
  2. Remove from microwave, cool 5 mins and take out of the  pod
  3. Combine the following in food processor or blender – tomato, tofu, garlic, edamame beans, vinegar, and both hot sauces
  4. When beginning to thicken start drizzling in olive oil, you’ll probably only need a 1/4 cup, but it’s good to have a backup if it’s too thick
  5. When the texture is smooth and like a loose dip add the cumin, coriander, salt and taste.  Adjust accordingly, transfer to a bowl, chill thoroughly, and make sure to check your seasoning as cooling can weaken salt.  Garnish with mint, thai basil, and sliced green onions.

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