Umami Edamame Dip

February 9, 2010

Author Notes: I make a version of this when fava's are in season and I have the leisure to sit in my back yard and shuck. The other week a bag of frozen edamame fell on my head whilst rooting through the freezer for a bag of shrimp stock I knew had to be in there, I decided to make a edamame version for my dinner guests to snack on while I made a new stock. It's bright green, uber flavorful and fairly healthy.Aliwaks

Serves: 4


  • 1 bag shelled edamame, thawed
  • 2 filets of anchovy, soaked in milk or not
  • 1 large clove garlic
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh grated pecorino cheese + for garnish
  • 1/4 cup fresh mint leaves
  • 1/4 cup good green fruity olive oil
  • 2 teaspoons white truffle oil
  • flaky sea salt
  • fresh ground pepper
In This Recipe


  1. Puree: edamame, garlic, anchovies, lemon, cheese, most of the mint (hold back a few choice leaves for garnish) well in food processor or blender till smooth
  2. Add olive oil then truffle oil slowly while blade is running
  3. Season to taste with salt & pepper
  4. Garnish with drizzle olive oil, mint leaves pecorino curls, serve with pita chips & crudite
  5. If you would like a more subtle garlic taste, you can use roasted or poached garlic, or you can sautee the beans w/ garlic & anchovies till warm for a warm dip, and hold in a fondue sort of dip holder.

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