I don’t wish to wade into the chili crunch debate and I would rather not get a letter from Momofuku so I’m topping this Edamame Dip with chili crisp instead of crunch. Same deal, I guess!

This is the time of year when having a great easy-to-make dip in your recipe list is so important. Whether you are hosting a casual porch party or you need something for a group gathering, this edamame dip checks tons of boxes!

It’s very easy to make and has simple ingredients, but lots of flavor. It stores well for a few days if you need to make it in advance. It is delicious with a wide variety of crunchy things from veggies like celery, to pretzels, to tortilla chips!

Dig in and dip it up!

What kind of edamame works for this dip?

Let’s make our lives as easy as possible for this dip. I recommend using the frozen edamame that has already been shelled. You can usually buy it by the pound in the frozen vegetables section.

Ingredients you’ll need for this edamame dip

I wanted to keep the ingredient list for this dip pretty simple. I landed on a nice mix of creamy ingredients, citrus, a little oil, and some spicy things. It works beautifully!

Here’s what you’ll need:

  • Edamame – thawed and shelled
  • Greek yogurt – gives the dip a nice creamy texture
  • Cilantro – I like some fresh herbs in this. You could also use chives or Italian parsley
  • Avocado – Again adds some creamy texture to the dip. Make sure to get a ripe one!
  • Fresh lime – Adds a nice citrus punch to the dip!
  • Sesame oil – Boosts the umami flavors in the dip.
  • Chili crisp – Adds a spicy and crunchy topping to the dip!

Want a different dip idea? Try this rainbow dip or this Copycat Bitchin’ Sauce recipe!

Edamame and avocados for dip.

Tips on making this edamame dip

It is very helpful to have a good food processor or a high-powered blender to make this dip. The edamame can be hard to smash and are best if you blend them up.

I listed an amount of water in the recipe that should work, but you can adjust this to your liking. If you like the dip a little runnier, add more water to it by the tablespoon until it’s the consistency you like.

Ready to blend edamame dip.

If you don’t have a food processor or blender, you can still make this dip. Microwave the edamame in some water for 2 minutes. Then drain the water and mash them together well with the other ingredients. You can use a mortar and pestle or a potato masher. The dip won’t be quite as smooth as with a food processor, but will still taste great!

What to serve with this edamame dip

Pretty much anything crunchy will go great with this dip! I served it with a variety of crunchy vegetables like celery, carrots, and radishes.

It also goes well with any sort of pretzel or pretzel chip (or bagel chip) or just plain old tortilla chips!

Edamame Dip.

Crunch Time Tips

Instead of using this edamame dip as a dip, it is also great as a spread in wraps and on sandwiches. I used some leftover dip as a spread on a turkey sandwich one day and it was really delicious.

Chili Crisp Topping

If you are new to the chili crisp world, you are missing out on one of my favorite toppings for SO many things.

I use chili crisp almost daily. You can put it on eggs or breakfast dishes, you can put it in any wrap or sandwich, it goes well on salads, in soups, and even on dips!

There are many different brands of chili crisp products out there, but personally Laoganma is my favorite!

Edamame Dip on a pretzel.


This dip keeps really well for a few days. The only note is that it can brown slightly just due to the avocado in the dip. The best way to prevent this is to put some plastic wrap right on the surface of the dip for storing it.

Edamame Dip with Chili Crisp

5 from 1 vote
Author: Nick Evans
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
This simple dip is packed with edamame and a few other flavorful ingredients. Easy to mix together and goes with anything crunchy! Don't forget the chili crisp!



  • 8 ounces edamame, shelled
  • ½ cup Greek yogurt
  • 2 tablespoons cilantro
  • 1 medium avocado
  • 1 small lime, juice only
  • 1 tablespoon minced ginger
  • ¼ cup water
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Chili Crisp, for topping
  • Crackers or chips, for serving


  • Combine all ingredients except chili crisp and crackers in a food processor. Pulse until smooth. Season with salt to your liking.
  • If you don't have a food processor, you can mash the ingredients together but it won't be as smooth.
  • Top the dip with chili crisp.
  • Serve the dip with pretzels, crunchy vegetables, or tortilla chips.


Serving: 1bowl | Calories: 119kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 369mg | Fiber: 4g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg
Course: Appetizers
Cuisine: American, Japanese

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Here are a few other great recipes to try!