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Sesame Yuzu Edamame Dip - Dipnotics

Sesame Yuzu Edamame Dip

When people see our ingredients they tell us we’re nuts, but then we remind them we’re also edamame.

Edamame | Sesame | Yuzu
an asian twist on a new classic

It's like a magic show for your mouth, except much more delicious and with less sequins. Scroll for nutritional information, ingredients and more! Learn about our other products.

Sesame Yuzu Edamame Dip - Dipnotics
Dipnotics

Vegan Gluten Free Dairy Free

Sesame Yuzu Edamame Dip Nutrition Facts

INGREDIENTS

Edamame, Grapeseed Oil, Water, Sesame Seeds, Sesame Oil, Yuzu Juice, Salt, Gochugaru (Korean Chili Flakes), Citric Acid, Cultured Dextrose (Natural Preservative).

CONTAINS: Soy

Made in a facility that processes egg, peanut, soy, tree nuts and wheat products

PERISHABLE – KEEP REFRIGERATED

DIP IT

Dipnotics dips make everything taste better, whether it’s a celery stick, a pita chip, or just your finger. Here are some serving suggestions to help you enjoy our dips even more, if that’s scientifically possible. Some of our favorites: Celery Sticks, Jicama, Pita Chips, Blanched or Raw Broccoli, Cauliflower Florets, Corn Tortilla Chips, Wavy Potato Chips, Fingers and/or Toes.

Sesame Yuzu BANH MI

Adding your favorite Dipnotics dip to a sandwich is the greatest thing since sliced bread, which makes sense considering how they’re both necessary for a delicious sandwich. Try this: Sesame Yuzu Edamame Dip, pickled daikon radish and carrot, fresh mung bean sprouts, sliced radishes and red onion. Finish with fresh cilantro and fresh sliced jalapeno.

Pickled Daikon and Carrots for Banh Mi
Makes about 3 cups

Ingredients:
1 large carrot, peeled and cut into matchsticks or peeled into planks
1 lb daikon radish, peeled and cut into matchsticks or peeled into planks
1 tsp salt
2 tsp sugar
For the brine:
½ cup sugar
1 tsp salt
1 cup white vinegar or unseasoned rice vinegar
1 cup lukewarm water

Place the carrots and daikon in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. Drain in a colander and rinse under cold running water, then press gently to remove extra water.

To make the brine: in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour the brine over the vegetables, covering them completely. Let the vegetables marinate in the brine for at least 1 hour before.

Additional Options:
Like it spicy? Add a sliced serrano or jalapeno pepper to your pickles, or add a teaspoon or more of your favorite garlic chili sauce to the pickling brine.