Creamy Edamame Dip with Crispy Rice Chips

This creamy edamame dip can whipped up in just a few minutes!

The Deets

One of my favorite go-to snacks, which also makes for a delicious appetizer, is my creamy edamame dip served with crispy rice chips. Not only is it quick and simple to prepare, but it’s also packed with flavor and nutrients, making it the perfect choice for when you want something tasty and high in protein. The edamame dip is smooth, vibrant, and loaded with a rich, creamy texture that’s balanced by a hint of brightness, making it a versatile dip that pairs well with a variety of dippers.

The crispy rice chips are a fun twist that adds an extra layer of texture to the snack. Making them is a breeze: simply take rice paper sheets, slice them into chip-sized pieces, and fry them in oil until they’re light and crispy. These homemade chips bring a satisfying crunch to each bite of the creamy dip, but if you’re short on time or prefer a different option, feel free to serve the dip with your favorite crackers, baguette slices, or fresh veggie sticks.

The best part? This snack can be whipped up in just a few minutes and made in advance, so it’s ideal for last-minute gatherings or when you want a healthy option ready to go. Serve it up, and watch it become a crowd-pleaser every time! Full recipe below. <3 Be sure to check out my other appetizer ideas here!

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Creamy Edamame Dip with Crispy Rice Chips

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Ingredients

The creamy edamame spread:

• ▢ 1 cup cooked adaame
• ▢ 1 garlic clove
• ▢ Juice from 1 lime or lemon
• ▢ Handful of cilantro
• ▢ 1/3 cup olive oil add more slowly if it looks dry
• ▢ 1 heaping tsp greek yogurt
• ▢ 1 scallion sliced
• ▢ Flaky seat salt/pepper

The rice paper:

• ▢ A few sheets of rice paper
• ▢ Vegetable oil or other fry oil
• ▢ Cayenne pepper optional

Instructions 

• Combine all spread ingredients to a food processor and blend until smooth and creamy. Season to taste- add more olive oil / lemon juice if it feels too thick. Spread out on a plate.
• Using kitchen scissors, cut the rice paper into 4 pieces (or 8 pieces if you want smaller chips). Add oil to a skillet, enough to nicely coat the entire bottom of the pan. Let the oil get hot and add the rice paper. It should immediately turn white and crisp up in the pan. If it doesnt, the oil is not quite hot enough. Transfer to a cooling rack and repeat with remaining rice paper triangles. Dust a little cayenne pepper and serve with the dip. Enjoy!

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