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Wonton Chips with Edamame Dip


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Wonton Chips with Edamame Dip


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Wonton Chips with Edamame Dip


  • Prep Time : 10 minutes min
  • Cook Time : 10 minutes min
  • Ready Time : 20 min




  • 1/2 (12-ounce) package Gefen square wonton wrappers, defrosted
  • Gefen Canola Oil Cooking Spray
  • 1/2 teaspoon Kosher salt
  • 2 cups frozen shelled edamame, defrosted
  • 1/4 cup cilantro
  • 1 Teaspoon toasted sesame oil
  • 1/2 teaspoon Kosher salt
  • 1 Lime, juiced
  • 1/2 to 3/4 cup olive oil



  1. Preheat oven to 400 F. Grease 2 baking sheets with cooking spray.
  2. Cut square wonton wrappers in half to make triangles and spread out in a single layer on baking sheets. Spray with cooking spray and sprinkle with salt. Bake 6 to 8 minutes or until golden brown and crispy.
  3. Meanwhile, combine edamame, cilantro, sesame oil, salt and lime juice in a food processor and pulse to chop. With processor running, slowly add olive oil and puree until smooth, about 5 minutes, adding enough oil to reach a smooth consistency.
  4. Transfer dip to a bowl and serve with wonton chips.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Wonton Chips with Edamame Dip

  1. avatar says: Aviva

    This was very good, though I thought it needed fresh garlic, which I added in. I also cooked the edamame before blending, because I wasn’t sure if the recipe was intended for the “thaw and serve” kind, which I didn’t have on hand. I would definitely make this again, and next time I might consider doing a mixture of edamame and chickpeas.

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