It has been just over five weeks my husband has been eating his way to better health through a plant based diet.  Although he is not a vegetarian, his commitment to eat like one this summer has been very inspiring. Motivated by my sister and brother-in-law who have also been eating much healthier, Rob has lost over 20 pounds and has dropped a couple pant sizes by avoiding refined sugar, flour, dairy, meat, and eating primarily a raw based diet.

Rob is also a graduate student.  With late night studying sessions and cravings for munchies, I’m trying my best to come up with healthy snacks which will not sabotage his health goals. 

Yesterday I whipped up a batch of Edamame Avocado Wasabi Dip for him to dip fresh cut vegetables into.  This was the first time he had ever tasted anything like it.  Both creamy with a touch of heat, this dip not only satisfied his snack cravings, it kept him on track to better health.  Made without sugar, dairy, flour, or nuts, this savory dip is packed with protein and is a great alternative to hummus or the usual buttermilk ranch dip.  Enjoy!

Recipe: Edamame Avocado Wasabi Dip

  • Prep Time: 5 min(s) min(s)
  • Cook Time: 2 min(s) min(s)
  • Total Time: 7 min(s) min(s)
  • Servings: 2 cups

A healthy protein packed vegetable dip


  • 1 cup frozen shelled edamame (soy beans)
  • 4 ounces silken (soft) tofu
  • 1 ripe avocado, peeled and pit removed
  • 2 tablespoos fresh lime juice
  • 1-2 teaspoons wasabi paste (more or less depending on taste)
  • 1 teaspoon kosher salt


  1. Boil the edamame for 5 minutes and drain.
  2. Add the edamame, tofu, avocado, lime juice, wasabi, and salt to a food processor.
  3. Puree the ingredients until creamy. Serve immediately or store in the refridgerator for up to 3 days.

You Might Also Like

One Response to “Edamame Avocado Wasabi Dip”