Save to Pinterest I discovered this version on a lazy weekend when I had leftover edamame in my freezer and half an avocado going soft on the counter. Instead of tossing them, I wondered what would happen if I blended them together, and the result was so creamy and vibrant that it became my go-to dip for everything. There's something about edamame that adds this subtle earthiness to guacamole that keeps people asking for the recipe, never quite able to pinpoint what makes it different.
I made this for a potluck once and watched someone take their third scoop while saying they weren't even hungry. My friend Sarah stood by the bowl defending it from her own family, claiming it was the lime and cilantro that made the magic happen, but she was wrong—it was the edamame all along.
Ingredients
- Edamame: Buy frozen shelled edamame if you can find it; it saves you the tedious shelling and tastes just as good as fresh once cooked.
- Avocado: One ripe one is ideal, but honestly, if your avocado is slightly under-ripe, the edamame compensates beautifully for the texture.
- Jalapeño: Seed it unless you want heat that creeps up on people mid-chip; the flavor stays without the fire.
- Tomato: Cherry or grape tomatoes work best because they're naturally sweeter and don't water down the dip.
- Red onion: The raw bite matters here, so don't skip it or substitute with cooked onion.
- Cilantro: Fresh only; dried tastes like nothing and there's no point pretending otherwise.
- Lime juice: Squeeze it fresh, as bottled lime juice tastes metallic and throws off the whole balance.
- Sea salt: Brings out the green flavor; regular salt works but sea salt feels right somehow.
- Cumin: Optional, but adds warmth if you're serving this alongside something rich or spicy.
Instructions
- Cook and cool the edamame:
- Boil frozen edamame for exactly 5 minutes until they're tender but still have a little resistance when you bite them. Drain and immediately run under cold water so they stop cooking and stay bright green.
- Pulse to creamy:
- In your food processor, pulse the edamame until it breaks down mostly but still has tiny flecks. This takes about 30 seconds and gives you that signature texture.
- Add the base:
- Add avocado, lime juice, salt, cumin, and pepper, pulsing gently until everything is creamy with some small chunks still visible. Stop before it becomes completely smooth; those tiny bits of texture are what make it interesting.
- Fold in the fresh stuff:
- Transfer to a bowl and use a spatula to fold in the jalapeño, tomato, red onion, and cilantro so they stay in little pieces rather than getting bruised into oblivion.
- Taste and adjust:
- Try it on a chip, then decide if it needs more salt, lime, or heat. Trust your mouth over the recipe.
- Serve:
- Pile it in a bowl, add cilantro on top, and stick lime wedges around it so people know what to do.
Save to Pinterest This dip became the thing people actually stay to eat at parties instead of just walking past the snack table. One time, a coworker brought it to a meeting and everyone was so distracted by refilling their plate that we forgot to talk about what we were actually supposed to discuss.
Why Edamame Works Better Than You Think
Edamame has this creamy richness when blended that avocado alone can't quite deliver, especially if you're working with an avocado that isn't perfectly ripe. The beans add a subtle sweetness and earthiness that makes people pause and wonder what ingredient they can't identify. Plus, edamame brings real protein to the table, so this becomes actual food, not just a chip vehicle.
Serving and Storage Ideas
This dip is best eaten within 2 days because the colors fade and the flavors start to flatten after that, but honestly, it rarely lasts that long in my kitchen. Keep it covered with plastic wrap pressed directly onto the surface so it doesn't brown, and if you need to serve it cold, pull it from the fridge about 15 minutes before guests arrive so the flavors open up again.
Ways to Make It Your Own
Once you understand how this recipe works, you can swap things around without losing the soul of it. The base of edamame and avocado is non-negotiable, but everything else bends to what you have and what you're in the mood for. I've thrown in diced mango when I wanted something sweeter, used scallions instead of red onion for a milder bite, and added a tiny pinch of smoked paprika when I wanted depth.
- Add fresh corn kernels for sweetness and a pop of color that makes it look summery.
- Swap cilantro for parsley if you're one of those people who finds cilantro tastes like soap.
- Keep a few jalapeño seeds in the mix if you want creeping heat that surprises people on the second chip.
Save to Pinterest This recipe proved to me that the best versions of classic dishes aren't the ones that stick exactly to tradition—they're the ones that keep the spirit while sneaking in something unexpected. Edamame guacamole tastes like someone listened to what you actually wanted and made it better.
Questions & Answers
- → How do you prepare edamame for this dish?
Boil shelled edamame for about 5 minutes until tender, then rinse under cold water before blending.
- → Can I adjust the heat level?
Yes, keep some jalapeño seeds for more spice or swap the jalapeño for milder peppers.
- → What are good serving options?
Serve with tortilla chips, fresh veggies, or spread on sandwiches for added flavor.
- → How to store leftovers?
Keep covered in the fridge for up to 2 days to maintain freshness and flavor.
- → Are there alternative ingredients for sweetness?
Diced mango can be added for a hint of sweetness that complements the zesty mix.