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Wasabi Edamame Dip

Yields: 2 cups
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Savory Spice Shop Ingredients
Wasabi Powder 1 oz bag $2.45
Asian Style Sprinkle (Salt-Free) 1 oz bag $2.30

Ingredients:

  • 1-12 oz. package frozen shelled edamame
  • 2 Tbsp. wasabi powder
  • 2 Tbsp. cold water
  • 2 Tbsp. Asian Style Sprinkle
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh chopped cilantro
  • 1 tsp. rice vinegar
  • 2 Tbsp. lime juice

Directions:

Boil edamame according to package directions, drain and cool. Mix wasabi powder and water to form a paste and set aside. Toast Asian Sprinkle in a small skillet over medium heat for a few min. until fragrant. Place cooled edamame, wasabi paste*, toasted Asian Sprinkle and remaining ingredients in a food processor and process until smooth. (*Tip: Add wasabi paste to taste to reach desired heat level.)

Serving Suggestions:

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

 

Yields:

2 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Wasabi Edamame Dip

“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”

-Teresa F. of Connersville, IN

Wasabi Edamame Dip


Yields: 2 cups

Ingredients:

  • 1-12 oz. package frozen shelled edamame
  • 2 Tbsp. wasabi powder
  • 2 Tbsp. cold water
  • 2 Tbsp. Asian Style Sprinkle
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh chopped cilantro
  • 1 tsp. rice vinegar
  • 2 Tbsp. lime juice

Directions:

Boil edamame according to package directions, drain and cool. Mix wasabi powder and water to form a paste and set aside. Toast Asian Sprinkle in a small skillet over medium heat for a few min. until fragrant. Place cooled edamame, wasabi paste*, toasted Asian Sprinkle and remaining ingredients in a food processor and process until smooth. (*Tip: Add wasabi paste to taste to reach desired heat level.)

Serving Suggestions:

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

 

Yields:

2 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.