Ingredients
- 3 cups fresh broccoli, chopped (mostly the florets)
- 1 small garlic clove, chopped (or 1/4 teaspoon garlic powder can be substituted)
- 2 to 3 scallions, rough chopped (white and green parts)
- 1 jalapeno, seeds and ribs removed, rough chopped
- 1 teaspoon fresh lemon juice
- 2 ounces cream cheese (softened)
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon chili powder
- 1 teaspoon oil (olive oil)
- Kosher salt to taste
- Pepper to taste
- Garnish
- Lemon zest
- Sliced black olives
How to Make
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Step 1: Broccoli ... Cook the broccoli in salted water until it is very soft. Then, transfer to an ice bath (a bowl of ice water); which will hold the broccoli's bright green color. Once the broccoli has cooled (just a minute or two); remove, and transfer to a plate lined with a paper plate to drain. Cool completely.
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Step 2: Dip ... Add the cooled broccoli, along with all the other ingredients to a food processor; then, pulse until everything is well combined, and you have a smooth texture. Season with salt and pepper to taste. Transfer to a bowl, cover with plastic wrap; and, chill before serving.
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Step 3: Serve and ENJOY! ... Garnish with lemon zest and slice black olive. Chips, crackers, mixed vegetables; and, my favorite - chicken and swiss cheese skewers. I just make them on tooth pics. 1-2 bites is all. Ham and cheddar skewers are also delicious. Toasted crostini spread with some of the dip, are also good topped with a roasted cherry tomato. So, you can see how versatile this dip is. And, try it topped on a baked potato too.
We hope you enjoy this recipe!
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