Edamame Sweet Chili Dip

25 minutes
4 servings


  • 1 1/2 cups shelled edamame (frozen is fine)
  • 3 ounces feta cheese
  • 3 tbsp KA–ME® Stir-Fry Oil
  • 4 tbsp non-fat yogurt (low or full fat is ok)
  • 1 tsp salt
  • juice of half a lemon
  • 4 tbsp KA–ME® Sweet Chili Sauce
  • 1 package KA–ME® Wasabi Rice Crackers
  • 1 seedless cucumber, sliced thinly


  1. In a large pot of salted boiling water, cook the edamame until they are tender, 5 to 6 minutes. Drain them in a colander and rinse briefly with cold water to stop the cooking. Let it cool slightly, then add to the bowl of a food processor.
  2. Add all other ingredients, except the KA–ME Sweet Chili Sauce.
  3. Process to make a smooth paste, scraping the sides of the bowl midway through processing.
  4. Taste, adjust seasoning, layer rice cracker with cucumber and spoon small portions of the dip on top of the cucumber.
  5. Drizzle with KA–ME Sweet Chili Sauce and garnish with a green sprig.
  6. Serve and enjoy!

Included Products

Sweet Chili Sauce
Stir-Fry Oil
Wasabi Rice Crackers
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