Healthy Snack Ideas: Kale, Edamame and Sundried Tomato Dip

Written By Gracie

There are no excuses for not being healthy and eating fresh food anymore. This literally takes 10 minutes, uses ingredients that are delicious and nutritious as well as tasting amazing. I tend to use veggies like carrots or cucumber as a dipper or rice cake thins.



3 x Large handfuls of edamame beans

1 x Large handful of Kale

2 x Tbsp Tahini

2 x Tbsp Sun-dried tomatoes (or paste if you don’t have the real things)

1 x Garlic clove (or 2 x tsp garlic paste)

1x Lime juice

Pinch of Himalayan pink salt (or good quality rock salt) Generous pinch of ground black pepper

2 x Tbsp Extra virgin olive oil

1 x Tbsp good quality chilli oil (If you don’t have this just add an extra tbsp of extra virgin olive oil and a pinch of chilli flakes depending on your taste).


1) Boil the kale and edamame until both are slightly over cooked

2) Once cooked, drain then cool down by running under cold water. Shake the excess water off then add to food processor along with all the other ingredients.

3) Blend until completely smooth, then spoon it out into a nice serving bowl.

N.B. The dip will remain fresh for a few days as long as it is covered and kept in the fridge.

*Me having a dip with a ‘kallo’ low fat rice cake thin*