CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Edamame Dip

Dip into this yummy veggie snack. This dip is packed with green power thanks to the edamame, kale and parsley. Serve it with pitas, and you're set. 



  • 4 corn tortillas, cut into wedges
  • 1/2 cup (125 ml) olive oil, plus more for brushing the tortillas
  • Kosher salt
  • 2 cups (500 ml) frozen edamame
  • 2 cups (500 ml) frozen chopped kale or 4 cups chopped fresh kale
  • 1–2 jalapeno peppers, seeds removed and roughly chopped
  • 2 tablespoons parsley, chopped
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1/4 cup (60 ml) tahini
  • A splash of water, if needed
  • Freshly ground black pepper
  • Crudité, such as carrots, cucumbers and celery


  1. Heat oven to 375°F. Brush the tortillas lightly with oil and season to taste with salt. Bake for 10 to 12 minutes, until lightly golden. Set aside to cool.
  2. Bring a large pot of salted water to a boil over high heat. Add the edamame, kale, and jalapeno and cook for 3 to 5 minutes or until the kale and edamame are bright green and tender. Drain and transfer to a food processor or a high-powered blender.
  3. Add the parsley, garlic, lemon zest, lemon juice, tahini, and pulse to chop and combine finely. With the mixer running, slowly drizzle half a cup of olive oil and continue processing until it reaches a dippable consistency. If the mixture is thick and chunky, add some water, a splash at a time, until it reaches your desired consistency.
  4. Season to taste with salt and pepper. Serve with tortillas and crudité. Enjoy!

TIP: The dip can be stored in a covered container in the fridge for up to 5 days.

Follow Mary Berg:

You might like

View All Recipes
Any Cheese Dip Any Cheese Dip
Mussel escabeche appetizer Mussel escabeche appetizer
Chorizo queso Chorizo queso
Cashew crema Cashew crema
Baked brie Baked brie
Easy lobster dip appetizer Easy lobster dip appetizer