I keep a lot of frozen vegetables around for quick dinner sides, but edamame is a true favorite because of its verasatility. The kids will eat the pods as a snack, the shelled beans find their way into bowls and stir frys, and when combined with lemon and some basic pantry ingredients you get this amazing Edamame and Lemon Spread! It couldn't be easier to throw these ingredients into a food processor and what you end up with is a zesty, fresh, and savory spread for crackers or chips.
I first had an edamame dip at a friend's house in San Francisco and I've made several versions over time. This lemon and garlic one is now a standard for book club snack plates, summer lunches, and breads & spreads dinners. I'm all for anything with the bright and tangy flavor of lemon, so this Edamame and Lemon Spread is a natural favorite!
Preparation and Ingredients
This is a simple spread with few ingredients, so use the freshest and most flavorful ingredients you can find. I choose a bright and juicy lemon with a clean peel for zesting and juicing and pick an olive oil that is fruity and full-flavored. We can only find frozen edamame, but try fresh if you can source it! I thaw the pods or the shelled beans in enough water to cover them in the microwave. Once you have everything on hand, place the shelled beans, lemon juice and zest, salt, pepper, garlic cloves, and olive oil into the bowl of the food processor. Process until the spread is still a little bit chunky, not pureed smooth. Put it into a serving bowl and garnish with some extra lemon zest.
Serving and Storage
This Edamame and Lemon Spread works equally well as a spread over water crackers or as a dip for pretzel chips or fresh baked focaccia. I'm a fan of dipping pepper strips or carrot sticks in there too! This spread can be a simple afternoon snack or part of a big party platter. I guarantee that you will be asked about the recipe because it happens to me every single time!
I hope you try this Edamame and Lemon Spread and find as many reasons to gobble it up as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram so that I can give you a virtual high five and thank you for cooking one of my recipes. Comment below with any questions and please leave a review so others can find this recipe more easily!
Edamame and Lemon Spread
- 1 cup shelled edamame
- ½ teaspoon lemon zest (plus extra for garnish)
- 3 tablespoon lemon juice
- 6 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon cracked pepper
- Add all ingredients to the bowl of a food processor. Process until ingredients are incorporated, but leave the spread a bit chunky. Garnish with additional lemon zest if desired.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.