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Creamy Japanese Edamame Miso Dip Recipe Easy with Crispy Wonton Chips

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A creamy, smooth Japanese-inspired dip made with edamame and white miso, paired perfectly with crispy homemade wonton chips. This quick and easy snack is perfect for entertaining or casual get-togethers.

Ingredients

Scale
  • 2 cups shelled, frozen edamame (thawed)
  • 2 tablespoons white miso paste
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 2–3 tablespoons water or plant-based milk (unsweetened almond or oat milk recommended)
  • Salt and pepper to taste
  • About 20 wonton wrappers
  • Neutral oil (vegetable or avocado oil) for brushing wonton chips

Instructions

  1. Preheat oven to 375°F (190°C). Lay out wonton wrappers on a clean surface and cut each into 4 triangles. Place in a large mixing bowl.
  2. Lightly brush or spray wonton triangles with neutral oil. Sprinkle a pinch of salt and toss gently to coat evenly.
  3. Spread wonton triangles in a single layer on a baking sheet lined with parchment paper. Bake for 6-8 minutes, flipping halfway through until golden and crisp. Let cool on a wire rack.
  4. In a food processor, combine thawed edamame, white miso paste, sesame oil, rice vinegar, lemon juice, minced garlic, and honey or maple syrup. Pulse to start breaking down the edamame.
  5. With the processor running, slowly add 2 tablespoons of water or plant-based milk until the mixture is creamy and smooth. Add more liquid if needed but avoid making it runny.
  6. Taste the dip and season with salt and freshly cracked black pepper as needed.
  7. Spoon the dip into a serving bowl and arrange the crispy wonton chips on a platter around the dip or serve on the side.

Notes

If dip isn’t smooth enough, scrape sides and blend again. Refrigerate dip for 30 minutes before serving to meld flavors. Be careful not to over-salt due to miso’s saltiness. Flip wonton chips halfway through baking for even crispness. For vegan version, use maple syrup and plant-based milk. For gluten-free chips, substitute wonton wrappers with gluten-free tortilla chips or rice crackers.

Nutrition

Keywords: edamame dip, miso dip, Japanese dip, creamy dip, wonton chips, appetizer, snack, vegan dip, gluten-free option

Find it online: https://snappyspoon.com/creamy-japanese-edamame-miso-dip-recipe-easy-with-crispy-wonton-chips/