Save I discovered this recipe by accident one afternoon when I had a ripe avocado and a bag of frozen edamame staring at me from the fridge. My usual guacamole felt predictable that day, so I thought, why not blend them together? The result was creamy, bright green, and somehow felt both familiar and completely new. That first scoop with a tortilla chip changed how I thought about what guacamole could be.
I made this for a potluck last summer, and someone asked for the recipe halfway through the bowl. That's when I knew it worked—not because it was fancy, but because people kept coming back for more without thinking about it. There's something about offering guests something unexpected that tastes better than expected.
Ingredients
- Shelled edamame (1 cup, fresh or frozen): This is your secret weapon for creaminess and staying power; frozen works just as well as fresh and saves you time.
- Ripe avocado (1): Choose one that yields slightly to pressure; it'll blend into that dreamy texture without becoming grainy.
- Jalapeño (1 small, seeded and finely chopped): Seed it for mild heat, or keep a few seeds if you like warmth that builds with each bite.
- Tomato (1 small, diced): A good tomato adds freshness and keeps everything from feeling too heavy.
- Red onion (1/4 cup, finely chopped): The sharpness cuts through the richness beautifully, but you can swap it for scallions if that's what you have.
- Fresh cilantro (2 tablespoons, chopped): Don't skip this; it brightens everything and makes it taste intentional.
- Lime juice (2 tablespoons): Fresh squeezed makes a real difference in the final brightness and keeps the guacamole from browning too quickly.
- Sea salt (1/2 teaspoon): This draws out flavors and seasons each layer of the dip.
- Ground cumin (1/4 teaspoon, optional): A whisper of this deepens the flavor in ways people rarely notice but always feel.
- Freshly ground black pepper: Grind it right before using for pepper that tastes alive, not stale.
Instructions
- Bring the edamame to life:
- Boil the edamame in salted water for 5 minutes if frozen, then drain and cool under cold running water until they stop steaming. You want them tender but not mushy, with a slight firmness still in the center.
- Pulse into creaminess:
- Put the cooled edamame in your food processor and pulse until mostly smooth with just a few tiny flecks remaining. This is where the magic happens—it becomes the base that holds everything together.
- Add the avocado and blend:
- Tear in the avocado, add the lime juice, salt, cumin, and pepper, then pulse until the whole thing becomes creamy and luxurious. Stop before it's completely uniform; a little texture is your friend here.
- Fold in the fresh elements:
- Scrape the mixture into a bowl and gently fold in the jalapeño, tomato, red onion, and cilantro by hand. This keeps them bright and visible rather than processed into invisibility.
- Taste and adjust:
- Take a chip or a spoon and taste it straight. Lime juice, salt, and heat are all adjustable, so season to what makes you happy.
- Serve and enjoy:
- Garnish with extra cilantro leaves and lime wedges if you have them. This is best eaten the same day, though it keeps covered in the fridge for up to 2 days.
Save My partner tasted this while I was still standing at the counter holding a lime, and the first thing they said was, "This is what I want for lunch tomorrow." That moment—when something you've cobbled together becomes someone else's craving—is when cooking stops being about following steps and starts being about creating something that matters.
Why This Works as a Dip
Traditional guacamole can separate or brown before everyone's finished eating, but edamame brings body and stability to the mixture. The added protein means it's substantial enough to be a real snack rather than just something to munch on between other foods. It's also cheaper per serving than straight avocado guacamole, which never hurt anyone's feelings.
What to Serve It With
Tortilla chips are the obvious choice, but this dip is honestly more versatile than that. I've spread it on sandwiches, dolloped it on grain bowls, and served it alongside vegetables for people who wanted something healthier to dip. The creamy-bright-herbaceous combination works with almost anything you're reaching for.
Small Changes That Make It Your Own
Once you make this once, you'll start improvising immediately, and that's the whole point. Add diced mango for sweetness, swap in scallions for red onion if that's your preference, or stir in a spoonful of hot sauce if you want it to wake people up. The base is forgiving and flexible enough to bend toward whatever mood you're in.
- Keep some jalapeño seeds in if you like slow-building heat that lingers.
- A tiny pinch of cumin goes a long way, so start small and taste as you go.
- Make this no more than a few hours before serving for the best color and brightness.
Save This dip exists in that perfect space where it feels special enough to serve guests but simple enough that you'll actually make it on a random Tuesday. That's the kind of recipe that earns its place in rotation.
Recipe FAQs
- → Can frozen edamame be used?
Yes, frozen edamame works well when boiled for about 5 minutes before blending.
- → How can I adjust the heat level?
Include jalapeño seeds or add hot sauce for extra spiciness.
- → What are good serving suggestions?
Serve as a dip with tortilla chips, fresh crudités, or as a spread on sandwiches.
- → How long does it keep fresh?
Store covered in the fridge for up to 2 days to maintain freshness.
- → Is this suitable for special diets?
Yes, it is vegan, gluten-free, and high in protein, suitable for various dietary needs.