Reviewed: Nov. 5, 2009

yummy and smokey. My guests who prefer super greasy food weren't partial to this dish, but those of us with more refined tastebuds were LOVING this dip

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Lisa Arrr

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Reviewed: Oct. 29, 2009

I didn't care for this one at all, although I liked the idea of using edamame for a dip. But no one cared for the flavor. I'll have to keep looking.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 27, 2009

I made this pretty much following the recipe (I used dried chipotle instead of canned), and it came out dry and gritty. I added lime juice, salsa, and cream, and then blended it in the food processor for a long time. In the end it came out okay.

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ellemenohpe

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Reviewed: Jul. 4, 2009

I liked it but the directions about spiciness was kind of vague. I did not add any hot sauce and then added twice the edamame and it was still too spicy for a lot of people.

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Marc

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Chatsworth, California, USA

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Reviewed: Jun. 12, 2009

I liked that this recipe had some "heat" but the garlic was overwhelming. I added cilantro and lemon juice as the submitter suggested and it does help make this recipe work. I also liked that the dip is emulsified with water instead of oil. I will make this again but will cut the garlic in half. Thank you HFL for sharing.

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Marie C.

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

this was really different but great! we loved it and honestly it didn't taste the same, but was very similar to a good guacamole. we will definitely make this again. next time i will probably use some chipotle powder though instead of buying a whole can of peppers for just one pepper.

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jabsbride

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

Not great as written, kinda bland, but spice it up the same way you would with guacamole. The recipe writer later added lemon juice and cilantro. I would also add chopped onion and tomato if I make this again.

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Libby

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Nov. 12, 2008

I love the idea of making a dip from edamame, but this flavor combo didn't work for me. The cumin and garlic were way too strong and completely obscured the flavor of the edamame. Maybe that's the point, but I love edamame and would like to be able to taste it. I think this would work much better with Asian flavors: ponzu or soy sauce, sesame oil, wasabi, and pickled ginger, served with home-baked pita chips sprinkled with Chinese 5-spice, or even used as a filling for nori rolls. Thanks for the inspiration, though.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 14, 2008

So this was really different ... I wouldn't call it guacamole, but it really was good. It had so much flavor! I only used 1 tsp of olive oil, added 2 TB lowfat plain yogurt, added 2 TB lemon juice instead of the water, and 2 TB leftover salsa. Cilantro would definitely go well with this recipe. I omitted the salt and pepper ... didn't seem to need it. Overall, a great alternative to guacamole ... especially since avocados are so pricey and edamame are so inexpensive! Thanks for the recipe!

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JellyFish

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Reviewed: Oct. 14, 2008

Great, healthy, protein-packed snack! I'm a big wimp and can't handle much spicy stuff, so I replaced the chipotle pepper with a roasted red pepper. I still added some hot sauce and it needed more olive oil, but that could've been due to the red pepper. It's very good, but I think I might add some sauteed onion, maybe some chopped tomato to make it more like guacamole. Great recipe- so glad I found it. Thanks!

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whitashley

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Reviewed: Oct. 8, 2008

This is good! It has a different taste, in a good way. It is spicy. I added more water than it called for. I used it as a dip for chips and taquitos. I put it in a taco, Tasty! Next time I'm going to try it on a hamburger!

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Laura

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Reviewed: Sep. 16, 2008

So this is my recipe and I realized after reading the last review I forgot to add something on the original. This is optional but I do like to add a little lemon juice and cilantro before serving to add more zing. Hope you enjoy

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 9, 2008

I was on here looking for somehting to round out the Middle Eastern picnic I'm preparing for this evening.This recipe showed up on the front page since it's new, so I thought I'd try it out. I'm glad I did. I made a lot of substitutions due to personal preference: A small amount (1/2 t.?) of powdered chipolte chilies in place of the whole canned ones, Saracha hot chili sauce in place of the hot sauce and nonfat plain yogurt for half the oil.I also added some lemon juice to brighten it up a bit. The end result was perfect. This is a tasty recipe that would also work well as a spread. Thanks!

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