Recipe

Edamame and mint dip

An aerial view shows a bowl of green dip on a light-coloured, wooden surface. Edamame beans and mint leaves are visible around the base of the bowl.

Total time:

10 minutes

Yield:

2 cups

Enjoy this easy and delicious edamame dip with your favourite vegetables or pita chips!

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Ingredients

2 cups (125 mL) shelled edamame beans, fresh or frozen, cooked and cooled
1 cup (250 mL) kale, fresh or frozen
½ cup (125 mL) extra virgin olive oil
1 garlic clove
Half of a small jalapeño pepper (seeds removed)
½ cup (125 mL) fresh mint leaves, chopped
Zest and juice of one lime
½ tsp (2.5 mL) onion powder
Salt to taste

Preparation

In a food processor, pulse everything together until smooth and creamy.
Stir to combine. Scoop into a bowl, and serve with your favourite veggies or pita chips.
Enjoy!

Note

If using frozen kale, make sure it is thawed before making the dip.

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