Edamame-Ginger Dip

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What You Need

  • 2 cups cleaned raw edamame beans
  • 2 cups baby arugula; packed
  • 2 Tbsp. extra virgin olive oil
  • 3 Tbsp. Toasted Sesame-Ginger dressing
  • Zest of 1 Dandy® Lemon plus the juice
  • 1/4 cup tahini paste
  • 1 shallot; finely chopped
  • 2 Tbsp. pickled ginger
  • 1/4 tsp. red chili flakes
  • 1 tsp. Kosher salt plus more to taste
  • 1/4 cup cilantro leaves; chopped
  • 2 Tbsp. crushed peanuts (optional)
  • 1 Pkg. Dandy® Celery Ministicks
  • 1 Pkg. Dandy® Radish Coins

Make It

Recipe by Chef Todd Fisher

In a Vita-Mix blender or food processor, combine the edamame beans, arugula, oil, sesame dressing, lemon juice, tahini paste, shallot, pickled ginger, pepper flakes, and salt. Blend on high or process for 1 full minute, until smooth. Stop the machine often and scrape down sides. Adjust seasoning and spoon dip into a serving bowl.  Garnish with chopped cilantro and peanuts. Serve with Dandy® celery sticks and Dandy® Radish coins.