Edamame Kale Dip

This edamame-kale dip is highly addictive! It's delicious with either crackers or crudités and especially nice as a spread on a sandwich.

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I first tasted an edamame kale dip at a grocery store called Farm Boy in Kingston, Canada. Friends of mine served the dip as a little snack before dinner along with some pita chips and I was immediately hooked. It was so bright and fresh and delicious and I just wanted more. I think it’s become a little bit of a sensation for lots of people because when I’ve served the dip in Kingston to other friends, they have immediately and eagerly said “Oh, is this the Farm Boy dip?”. It’s such a nice change from hummus, guacamole, salsa and the standard dips that we usually make and serve. So, because I’m not in Kingston all the time, and because it’s always nice to have a recipe for a good dip on hand, I developed this recipe to try to come as close to the Farm Boy version as possible. I think I’ve come pretty close, but my version has a little less garlic and a little more lemon. 

I classify this edamame kale dip as a no-bake recipe, but it does in fact require blanching the kale in boiling water before proceeding with the super quick food processor step. Calling it “no bake” might be cheating a little, but honestly that step is so quick and easy that I think I deserve a pass (don’t I?). The key to blanching the kale is to just dip the leaves into the water,  grabbing the whole bunch in your hand and holding the stems while the leaves blanch in the boiling water for 30 to 40 seconds. Then just rinse them with cold water, squeeze out all the excess liquid and give the leaves a rough chop discarding the super tough stems. Then you can just toss the kale it into the food processor with the other ingredients. In a pinch, you can skip the blanching step (if you don’t have a stovetop or a saucepan for instance), but the kale is tastier and a prettier color if you cook the kale quickly before processing it.

With regards to the edamame, buying frozen edamame beans is the easiest way to go, but you can certainly pick up fresh edamame in the pod and hull them yourself. Just let the beans defrost before adding them to the dip. Popping them into the boiling water to blanch quickly also helps set their bright green color, but it’s not necessary.

Next time I’m entertaining friends in Kingston , I’ll make a quick batch of this dip and put it out with some pita chips. Hopefully, if all goes well, I’ll soon hear an eager voice ask me “Ooh is this the Farm Boy Dip?”. Fingers crossed.

Ingredients for edamame-kale dip on a wooden cutting board - edamame, kale, lemon, garlic and jalapeño pepper.

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Edamame and Kale Dip

  • Prep Time: 15 m
  • Cook Time: 1 m
  • Total Time: 16 m
  • Servings:
    8

Ingredients

  • 1 bunch kale about 5 ounces or 5 cups of chopped kale
  • 1 clove garlic
  • 1 ½ cups frozen edamame defrosted (about 9 ounces)
  • 4 teaspoons lemon zest
  • juice from 1 lemon
  • 1 teaspoon salt
  • ½ Jalapeño pepper minced
  • ¼ cup + 2 tablespoons olive oil

Instructions

  1. Bring 4 quarts of water to a boil. While holding the end of the stems, lower the bunch of kale into the boiling water for about 30 to 40 seconds. Rinse the kale with cold water and drain it well in a colander. When the kale is cool enough to touch, squeeze out as much liquid as you can from the leaves. Coarsely chop the kale leaves.
  2. Drop the clove of garlic into the food processor through the feed tube with the processor already running. When the garlic is finely chopped, add the edamame, kale, lemon zest, lemon juice, salt, Jalapeño pepper and canola oil in a food processor.
  3. Process until smooth. Season to taste with salt and transfer the finished dip to a bowl.
  4. Serve immediately or chill in the refrigerator. Serve with pita chips, sesame or flax seed crackers.
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