Edamame & chilli dip with crudités

Edamame & chilli dip with crudités

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(5 ratings)

Prep: 10 mins Cook: 5 mins


Serves 8
Party food doesn't have to be fattening. Dip in to this fresh, healthy snack as many times as you like

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal71
  • fat3g
  • saturates1g
  • carbs6g
  • sugars2g
  • fibre2g
  • protein6g
  • salt0.04g
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  • 300g frozen soya bean
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 150g low-fat natural yogurt
  • 1 red chilli, chopped
  • juice 1 lime



    The same shape, but smaller than…

  • 1 garlic clove, crushed
  • 1 red onion, finely chopped
  • handful coriander, chopped
  • halved radishes, sticks of carrots, celery and peppers, to serve



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


  1. Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.

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Comments, questions and tips

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15th May, 2015
I love this dip but I agree that it tastes better a few hours after making it.
24th Apr, 2014
Lovely dip! Soy/edamame beans is one of the few vegan foods that contains all the key nutrients that your body needs, which is pretty neat, and eating them like this is certainly pretty darn tasty! I had it on some homemade linseed bread, but also as a little something instead of dressing for a salad! I posted the result up on my blog, and linking to this original recipe of course :) http://julesthenorweegie.blogspot.co.uk/2014/04/edamame-chilli-dip.html Will definitely be made again! x
19th Aug, 2011
Lovely fresh zingy taste. I only put in half the onion, as it threatened to overwhelm the rest. I'd suggest that you make this a few hours in advance to allow flavours to develop.
philinbrighton's picture
5th Jun, 2014
Do you think I could use broad beans or frozen peas for this?
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