Save I discovered edamame guacamole by accident on a Tuesday when I realized I was out of avocados but had a bag of frozen edamame thawing on the counter. What started as a desperate improvisation turned into something I now make intentionally, because it has this bright, slightly nutty creaminess that regular guac doesn't quite capture. The first time I served it at a small dinner party, someone asked if I'd added cream cheese—the texture is that luxurious. Now it's become my go-to when I want something that feels indulgent but isn't.
My roommate once brought this to a potluck and watched someone eat three helpings before asking what made it taste so good. When she mentioned the edamame, his face lit up—he'd been worried about eating enough protein as a vegetarian, and here was a dip that solved that problem without tasting like nutrition. That moment reminded me that the best recipes are the ones that slip nutrition into joy.
Ingredients
- Shelled edamame: Fresh or frozen works equally well; frozen actually saves time and tastes just as good once thawed and cooked.
- Ripe avocado: This is your secret luxury—choose one that yields gently to thumb pressure and has no brown spots inside.
- Jalapeño: Seeding removes most of the heat, but a few stray seeds add welcome bite without overwhelming.
- Tomato: Pick one that's actually ripe and flavorful; a mealy tomato will make the whole thing taste flat.
- Red onion: The bite mellows as it sits, so don't be afraid of a generous handful.
- Fresh cilantro: If you're one of those people to whom cilantro tastes like soap, honest swap it for flat-leaf parsley and don't feel guilty.
- Lime juice: Freshly squeezed makes a noticeable difference—bottled tastes thin by comparison.
- Sea salt and cumin: Salt awakens all the other flavors; cumin is optional but adds a warm, subtle depth that ties everything together.
Instructions
- Heat the edamame:
- Bring a small pot of salted water to a rolling boil and drop in the edamame. If they're frozen, they'll sink at first, then bob to the surface after a minute or two. Five minutes is all they need—any longer and they lose that bright green color and start turning dull.
- Pulse until creamy:
- Drain and rinse the edamame under cold water until they're cool enough to handle. In a food processor, pulse them until they're mostly broken down but not completely smooth—you want some texture, some resistance as you eat.
- Build the base:
- Add the avocado, lime juice, salt, cumin, and black pepper to the processor with the edamame. Pulse until everything is combined and creamy, but stop before it becomes baby food.
- Fold in the fresh ingredients:
- Transfer to a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro. This hand-mixing step lets you control how much you break down the vegetables and keeps things from becoming an undifferentiated paste.
- Taste and season:
- Take a small spoon and taste it plain. Does it need more lime? More salt? Now's the moment to adjust, before it goes out into the world.
- Serve with intention:
- Garnish with a small handful of cilantro leaves and lime wedges on the side. The fresh herbs on top remind people that this is a recipe made with care, not just a dip from a jar.
Save There's a moment I remember vividly: a friend who usually doesn't eat anything green, not even reluctantly, took one chip's worth of this and came back for three more. He didn't make a big deal about it, just kept eating. That quiet acceptance felt like a small victory, the kind that reminds you why cooking for people matters.
Why Frozen Edamame Changed My Life
I used to think frozen vegetables were a compromise, a shortcut for busy weeknights. But edamame taught me otherwise. Frozen edamame are picked at peak ripeness and flash-frozen within hours, which means they're often fresher than the fresh ones sitting in the produce section. They're also pre-shelled, which saves the annoying task of popping them open one by one. Now I keep bags in my freezer like emergency supplies, because they're protein-dense, affordable, and honestly make me feel like I'm eating something wholesome without the fuss.
The Avocado Question
One avocado might seem stingy for a guacamole recipe, but paired with a full cup of edamame, it creates the right ratio of fat to creaminess. The edamame do half the work, which means your avocado stretches further and costs less. If you want it richer, add a second avocado, but start with one and taste as you go—you might find that one is exactly enough. The cilantro, lime juice, and the slight earthiness of the edamame fill in all the flavor gaps that extra avocado would have provided.
Serving Suggestions and Transformations
I've served this alongside tortilla chips, but it's equally stunning on crudités—raw vegetables become less of an obligation and more of an adventure when they're paired with something this good. I've also spread it on toast for lunch, used it as a base for a grain bowl, and even stirred a spoonful into a simple avocado salad to make it go further. The beauty of this recipe is that it doesn't demand a specific serving style; it adapts to what you're craving and what's already in your kitchen.
- Mango adds unexpected sweetness if you want something closer to a salsa.
- Scallions can replace red onion for a milder, onion-forward flavor.
- A dash of hot sauce pushes it toward smoky and dangerous, if that's your mood.
Save This recipe became a favorite because it feels indulgent without requiring you to apologize for it, and because it proved that sometimes the best discoveries come from not having exactly what you thought you needed. Make it once, and it'll become part of your rotation.
Recipe FAQ
- → How do you prepare edamame for the dip?
Boil shelled edamame for 5 minutes, then drain and rinse with cold water before blending.
- → Can I adjust the spiciness of the dip?
Yes, keep some jalapeño seeds or add hot sauce for extra heat, or omit seeds to keep it mild.
- → What is the best way to serve this avocado and edamame mix?
Serve chilled as a dip with tortilla chips, vegetables, or use as a sandwich spread.
- → How can I store leftovers safely?
Keep the mixture covered in the refrigerator for up to two days to maintain freshness.
- → Are there any common substitutions for this dip?
Try scallions instead of red onion or add diced mango for a touch of sweetness.