Place frozen edamame in a bowl and cover with hot water, let stand for five minutes, then drain. Wash and pat or spin dry the parsley, peel the garlic.

Place thawed edamame beans, feta, yogurt, and garlic in a food processor, blender, or tall container and blend. The dip should have a creamy yet slightly chunky consistency.

Add the zest and juice of ½ a lime and season with salt and pepper.

The dip can be stored in the refrigerator for up to three days in an airtight container.