This healthy and delicious dip features kale and edamame beans blended with flavours of lemon, garlic, and jalapeño. Made in just 10 minutes, this quick dip is perfect as an appetizer, snack, or sauce.
This Spicy Edamame Kale Dip is inspired by one of my favourite Ontario grocery stores, Farm Boy! They make a similar dip called "Spicy Eda-yummy Dip" and it's seriously addicting. I don't have a Farm Boy grocery store super close to me, so I decided to try my hand at recreating it, and boy is it delicious!
Made with just 8 simple ingredients, this dip is full of healthy fats and vitamin k, and made in just 10 minutes. Like a green goodness dressing with a spicy kick, it can be eaten as a dip with chips or veggies, as a spread on chicken or fish, or thinned out as a salad dressing. A great way to get in your vegetables. The possibilities are endless.
This vegetable dip is an easy appetizer and healthy snack that is a gluten-free, dairy-free, nut-free, and vegan recipe! Perfect for everyone to enjoy.
Why You'll Love This Recipe
- Under 10 minute prep. With the help of a food processor or blender, this dip comes together in just a few minutes with a handful of healthy ingredients.
- Allergy-friendly for everyone to enjoy. This dip is gluten-free, dairy-free, nut-free, and vegan. A sneaky way to get some vegetables in too!
- Stores well. Leftover dip can be stored in the fridge and used on meat or salad.
- No need to run to the store. You can make a copycat recipe of your favourite Farm Boy dip at home!
Here is everything you'll need to make this spicy edamame kale dip:
- Kale: Use the green kale, aka curly kale. You likely won't need to use the whole bunch unless it's small.
- Garlic: Fresh is best.
- Jalapeño pepper: This dip has a medium heat. Remove the seeds for less spice, or omit if you don't like the heat.
- Edamame: Shelled, pre-frozen, and thawed is easiest to purchase.
- Lemon: Fresh is best since we will use the zest and the juice.
- Olive oil: Emulsifies the dip for a creamy consistency. You could use avocado oil if you don't have olive oil, but it will change the taste slightly.
- Salt & black pepper: Seasoning is key for creating a delicious dip.
- Add up to ¼ cup water to blend if necessary.
There are many ways to change up this dip depending on what you have on hand. Here are some substitution suggestions:
- Kale: If you can't find kale, try spinach instead.
- Jalapeño: Add some red chili flakes instead.
- Lemon: While fresh is best since you get to use the zest and the juice, bottled lemon juice will work in a pinch.
- Add your favorite spices: Cayenne, paprika, cumin, chili flakes all sound like great additions to the flavour of this dip.
You will need a high power blender or food processor to make this dip.
Be sure to read the recipe card below for the full ingredient list and instructions for how to make this spicy edamame kale dip.
(1) & (2) Remove the large stems from the kale and discard.
(3) & (4) Blanch the kale leaves in boiling water for 60 seconds, then use a slotted spoon to place in an ice bath. Drain and pat dry.
(5) Add the garlic, jalapeño, lemon zest, lemon juice, edamame, and half the oil to the bucket of a high-powered blender or food processor. Pulse 3-4 times until roughly combined.
Add the salt, pepper, and kale to the blender. Turn to manual and gradually increase the speed. Use the tamper if necessary.
(6) Open the top and stream the rest of oil in. Add up to ¼ cup water to blend if you find the dip too thick.
(7) & (8) Spoon into a serving bowl and enjoy with crackers, tortilla chips, or chopped vegetables.
How to Serve
There are many ways to enjoy this healthy kale and edamame dip. Here are some suggestions:
- Serve with corn tortilla chips
- Serve with ruffled potato chips
- Serve with pita bread or pita chips
- Serve with chopped vegetables such as cucumber, carrots, and peppers
- Serve with gluten-free crackers
- Enjoy spread on chicken or seafood as a flavour topping
- Add some water to thin it out as a salad dressing
Make Ahead & Storage
Dip will keep in a closed container in the fridge for 5 days. Prepare ahead of time, or store leftovers for later!
Here are some of my top tips and tricks for the best spicy edamame dip:
- Remove the thick, tough stems from the kale. These can be difficult to digest and give the dip an unpleasant texture.
- Blanch the kale then place it in an ice bath. This will make the kale easier to digest, as well as remove some of the bitter taste so that doesn't translate to the dip.
- Pulse first to crush the edamame beans. We want the dip to have a thick texture, so don't completely blend it to start.
- Then turn the machine to manual mode and increase speed to blend. Stream olive oil in through the top to emulsify the dip. Add water to blend if necessary.
- Serve with a variety of dippers! I love crackers, corn tortilla chips, and raw veggies like cucumber, carrots, and peppers.
Frequently Asked Questions
While blending, stream olive oil in through the top to emulsify the dip. Add water to blend if necessary. Stop to scrape down the sides intermittently.
The classic green kale, also called curly kale, is recommended for this recipe.
Yes! Using all the same ingredients, this vegetable dip tastes just like the Farm Boy favourite, but made at home! I will say that this version is a bit spicier if you include the whole jalapeño—but I like that!
This Spicy Edamame Kale Dip is a super simple recipe inspired by the famous Farm Boy eda-yummy dip. Now you can make it at home, even if you don't have a store nearby. The perfect appetizer dip, snack, dressing—you name it!
More Gluten-Free Dips:
Have you made this spicy kale edamame dip? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Spicy Edamame Kale Dip (Farm Boy Copycat)
- High power blender or food processor
- 1 small bunch of kale about 4 cups
- 1 clove garlic
- 1 jalapeño pepper remove the seeds for less spice
- 2 cups frozen shelled edamame thawed
- Zest and juice of 1 lemon
- ½ cup olive oil
- 1½ teaspoon salt
- Few cracks black pepper
- Add up to ¼ cup water to blend if necessary
- Remove the large stems from the kale and discard. Blanch the kale leaves in boiling water for 60 seconds, then use a slotted spoon to place in an ice bath. Drain and pat dry.
- Add the garlic, jalapeño, lemon zest, lemon juice, edamame, and half the oil to the bucket of a high-powered blender or food processor. Pulse 3-4 times until roughly combined.
- Add the salt, pepper, and kale to the blender. Turn to manual and gradually increase the speed. Use the tamper if necessary.
- Open the top and stream the rest of oil in. Add up to ¼ cup water to blend if you find the dip too thick.
- Spoon into a serving bowl and enjoy with crackers, tortilla chips, or chopped vegetables.
- Which type of kale is best? The classic green kale, also called curly kale, is recommended for this recipe.
- Want less spice? This dip has a medium spice level. Remove the seeds from the jalapeño before blending, or omit the pepper entirely.
- Dip too thick? Add up to ¼ cup water to blend, and/or more olive oil, 1 tablespoon at a time. Use the tamper that comes with your blender if necessary, and stop to scrape the sides down occasionally.
- Storage: Dip will keep in a closed container in the fridge for 5 days.