Edamame Dip with Goat Cheese

Edamame Dip with Goat Cheese 


  • 2-3 pounds fresh edamame, shelled
  • 2 teaspoons salt
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil, separated
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 5 ounces of fresh goat cheese
  • Salt and pepper to taste
  • 1 bag of plain pita chips
  • 1 sliced cucumber


Bring a large pot of water to a boil. Add salt and edamame. Simmer for 5 minutes and then drain, adding them to a bowl of iced water immediately. When edamame have fallen to the bottom of the bowl, fish them out of the water and remove and discard their outer peel.

In a small skillet, heat 1 tablespoon of olive oil on medium and add the garlic. Cook until soft, not brown, about 3 to 4 minutes.

Place edamame, garlic, lemon zest, lemon juice, and water in food processor. Pulse until smooth. Stream in second tablespoon of olive oil while pureeing.

Move pureed mixture to a bowl and mix in goat cheese until well combined. Season with salt and pepper to taste.

Serve with pita chips and sliced cucumbers.


2 cups of dip, 12 servings


Recipe modified from Simply Recipes 

Christina Manian is a nutrition volunteer at Dana-Farber and a student in the dietetics program at Boston University. Christina has a passion for cooking and believes that nutritious cooking is important for wellness.

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  • Nutrition Tip

    Edamame are not only delicious, but also high in fiber and protein, easy to find, inexpensive, and easy to cook.

    Current research suggests that women with a history of estrogen related tumors avoid concentrated soy isoflavone supplements and foods made with processed soy ingredients like, textured vegetable protein and soy protein isolate. These are often found in many protein powders, nutrition bars and vegetarian "meats or burgers."

    Whole soy foods, such as edamame, are safe to consume in moderation. When possible look for organic or non-GMO.

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