I have introduced my ‘Edamame & Cream Cheese Dip’ and ‘Edamame & Avocado Dip’ recipes on this website. Those dips are delicious but I always thought something tangy would be nice in Edamame Dip. On the other day, when I was washing Watercress for salad, I thought the very peppery flavour of Watercress, which I love, could be a good something for Edamame Dip, and I was right. This dip is light and clean, and it has the tanginess that I wanted!


1 cup Edamame (Young Soy Beans) *removed from pods, thawed
*Note: A standard size package of 450g contains about 1 cup of beans once removed from pods
1 bunch (about 50g) Watercress
30g Parmesan Cheese
1 clove Garlic
1/4 cup Olive Oil
1 teaspoon Lemon Juice *add more if you like
1/8 to 1/4 teaspoon Salt
Freshly Cracked Pepper
1 to 2 tablespoons Cold Water

  1. Place all ingredients in a food processor and process until combined.
  2. Taste it. You may wish to add more Lemon Juice or Salt & Pepper. Add Water if you want it thinner, and process again.
  3. Enjoy with vegetable sticks, crackers or flat bread.