Please enter the email you’re using for this account.
Parve
Easy
10 Servings
Allergens 
20 Minutes
Diets
Serve with vegetable crudite, crackers, alongside tuna, or on top of grilled salmon.
2 cups frozen shelled edamame
2 cloves garlic, peeled
1/2 cup fresh basil leaves, packed
2 tablespoons pine nuts, toasted
2 tablespoons tofutti sour cream or Gefen Mayonnaise
1/4 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon Haddar Kosher Salt
1/2 teaspoon lemon rind, grated
1/4 teaspoon Gefen Black Pepper, freshly ground
Combine edamame and garlic in a small saucepan; cover with water to two inches above edamame. Bring to a boil; cook two minutes or until edamame is tender. Remove from heat; drain well.
Combine edamame, garlic, basil, pine nuts, and Tofutti sour cream in a food processor; pulse 10 times or until coarsely ground. Add a quarter cup water and remaining ingredients; process until almost smooth.
Aish.com is a leading Jewish content website with over 10,000 articles exploring Jewish wisdom on parenting, spirituality, current issues, Israel, holidays and the weekly Torah portion.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Does this dip freeze well?
Can you freeze this dip?