This is a great non-dairy alternative to a typical creamy dip. It has a bit of toasty sweetness from the sesame seeds and seaweed in the Asian Style Sprinkle with a kick of heat from the wasabi.


  • 1-12 oz. package frozen shelled edamame
  • 2 Tbsp. Wasabi Powder
  • 1/4 cup water, divided
  • 3 Tbsp. Asian Style Sprinkle
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh chopped cilantro
  • 2 Tbsp. rice vinegar
  • 4 Tbsp. lime juice
  • 1 tsp. tamari or soy sauce


Boil edamame according to package directions, drain and set aside to cool. Mix wasabi powder with 2 Tbsp. of the water to form a paste; set aside. Toast Asian Sprinkle in a small skillet over medium heat for a few minutes until fragrant. Process edamame, wasabi paste, toasted Asian Sprinkle and remaining ingredients in a food processor, adding remaining water (or more) as needed until mixture is smooth.

Serving Suggestions

Serve with rice crackers and carrots. Make a trio of veggie-based dips by serving alongside our Napa "Pickled" Beet Dip and Harissa Carrot Dip.


3 cups

Thanks To

Matt Wallington, Savory Spice Shop employee

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Savory Spice Shop Ingredients
Wasabi Powder 1 oz bag $2.95
Asian Style Sprinkle (Salt-Free) 2 floz bottle $4.45



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