My wife and I had this dip in a restaurant in Maui on our honeymoon. Once we returned, our travel agent sent us the recipe.
This dip is very versatile and insanely easy to make (5 minutes, tops). It has a unique mix of tangy and sweet that always surprises people. I’ve had to withhold more edamame dip at parties because I was afraid the guests liked the dip so much they wouldn’t have room left for other food.
A food processor is required to make this dish.
- 1 pound steamed and shelled edamame beans. Note: edamame beans are likely going to be in the frozen-food section of the grocery store. It helps to thaw the beans before preparing the dip, but it’s not necessary.
- 1 cup olive oil
- 1/2 cup rice wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar salsa
Step 3. Add the vinegar, salt and pepper. Pulse a few times to combine. The dip should be puréed, so if there are still small bits of edamame, run the processor for another 5 seconds.
Step 4. Transfer the dip to a serving bowl and top with salsa. Spread on about one-third of the jar – you want guests to be forming their own bites of a mixture of dip and salsa, or just eating the dip plain. When the salsa is gone, top again.
Serve with blue corn tortilla chips