Edamame Asiago Cheese Dip

Edamame Asiago Cheese Dip
  • 2 cups
  • 0:07 Preparation
  • 0:00 Cooking
  • 0:07 Total Time


Add all
  • 2 cups
    (500 mL)

    defrosted edamame

  • 2 Tbsp.
    (30 mL)

    low sodium Tamari sauce

  • 1 Tbsp.
    (15 mL)

    toasted sesame oil

  • 1 Tbsp.
    (15 mL)

    rice vinegar

  • 7 oz
    (200 g)

    Asiago cheese, grated

  • 3 Tbsp.
    (45 mL)


  • wasabi paste to taste

  • to garnish, black and white sesame seeds (optional)

  • 1

    package rice crackers

  • Sufficient quantity, raw vegetables


In a food processor, puree all the ingredients except the wasabi to make a thick paste. Add wasabi one drop at a time until desired strength is reached. Transfer the dip to a serving bowl and sprinkle with sesame seeds. Serve with rice crackers and raw veggies.

* Edamame are baby soybeans. They can be found with the frozen vegetables in many grocery stores, and they are sold fresh in Asian markets. Fresh beans must be boiled or steamed and cooled if used in this recipe.

Source: Saputo