Broccomoli Dip Recipes
BROCCOMOLI DIP
I tried this recipe out of curiosity one day. I actually didn't expect my kids to like it, but they did. I'm not saying that all kids will like it (mine like things lots of kids don't). In fact, our whole family enjoys this healthy dip. This dip would be appreciated by those who have an appetite for healthy things. This is one recipe in my collection that I would not serve to just anyone. For instance, my FIL would never touch it in a million years! I usually serve it with pretzels.
Provided by Sweet Diva MJ
Categories Vegetable
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine all ingredients and blend until smooth.
- Refrigerate for several hours or overnight.
- Serve with vegetables or tortilla chips. Yield: 6 servings.
Nutrition Facts : Calories 37.1, Fat 1.5, SaturatedFat 0.8, Cholesterol 4.2, Sodium 47.8, Carbohydrate 5.4, Fiber 1.9, Sugar 1.1, Protein 1.6
BROCCOMOLE
This guacomole dip wannabe is enhanced with several other ingredients, including lemon juice & green chilies! The original of the recipe comes from the 1995 Vegetarian Times Complete Cookbook. Preparation time includes neither the time needed to cook broccoli stems nor the final chilling time!
Provided by Sydney Mike
Categories Lemon
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place broccoli stems, lemon juice, cumin & garlic powder in a blender or food processor & puree until smooth, then transfer to a bowl.
- Add remaining ingredients & mix well.
- Before serving, chill well for the best flavor.
CREAMY BROCCOLI DIP
This broccoli dip is a fresh, zippy, tangy addition to any meal. It's basically ranch with broccoli blended in and it goes really well with potato chips, potato wedges - anything oily and crispy!
Provided by Molly Yeh
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
- Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
- Serve with broccoli florets and ridged potato chips.
BROCCOMOLI
This comes from the Taste of Home website...I was skeptical at first, but as a calorie watcher and a broccoli lover I gave it a try. The original recipe did not call for garlic, but I found that garlic was delicious! I suppose you could experiment with cilantro or cumin as well. Don't taste it until it is well chilled or you will be disappointed. Try not to use the preminced bottled garlic...throw in a real clove (or less)...it is fantastic...but VERY strong garlic flavor with one clove!
Provided by DogAndCatDoc
Categories Lunch/Snacks
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor and blend until very smooth.
- Chill at least a few hours before tasting.
- Can serve with chips, crackers, or as a veggie dip.
- Keeps well in fridge (at least three days -- don't know beyond that because it gets devoured!).
- Cooking time listed is for chilling time.
Nutrition Facts : Calories 10.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 9.8, Carbohydrate 1.9, Fiber 0.5, Sugar 0.8, Protein 0.8
AMAZING BROCCOLI DIP
This is the dip that I grew up on. When my mother would start preparing it on Christmas Eve, the aroma would immediately activate our salivary glands and we could not wait to dig in! Serve warm with sturdy potato chips, such as Ruffles® or Lay's® Wavy.
Provided by kaletingelstad
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
- Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 11.5 g, Cholesterol 35.3 mg, Fat 23 g, Fiber 3 g, Protein 8.7 g, SaturatedFat 9 g, Sodium 712.7 mg, Sugar 3.9 g
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