Raw Broccoli And Rosemary Dip Recipes

BROCCOLI WITH ROSEMARY

Steps:

• Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces.
• Bring a large pot of water to a boil.
• Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes.
• Drain well in colander and transfer to serving bowl.
• In a small saucepan, melt the butter until it starts to brown.
• Immediately add rosemary and salt, stir well.
• Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well.
• Garnish with fresh rosemary sprigs, if desired, and serve hot.

BROCCOLI CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sour cream, broccoli, ranch dressing mix, and 3/4 cup Cheddar cheese in a bowl; transfer to an 8x8-inch baking dish. Sprinkle remaining 1/4 cup Cheddar cheese over mixture.
• Bake in the preheated oven until dip is bubbling and cheese is melted, about 30 minutes.

WARM BROCCOLI DIP

Steps:

• In a microwave-safe bowl, microwave broccoli on high for 1 to 1-1/2 minutes or until tender, stirring once. Drain well. In another microwave-safe bowl, combine the cream cheese, mayonnaise, garlic salt and lemon-pepper until smooth. Add broccoli., In a small saucepan, saute the celery, onion and mushrooms in butter until tender. Stir into cream cheese mixture. Before serving, microwave, uncovered, on high for 20-50 seconds or until warm, stirring once. Serve with crackers.

ARTICHOKE DIP WITH FRESH SPINACH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
• Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
• Bake in the preheated oven until bubbly, about 45 minutes.

HOT BROCCOLI DIP

Steps:

• Preheat oven to 375°F. In Classic Batter Bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Small Oval Baker.Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese.

CREAMY BROCCOLI-SPINACH DIP

Steps:

• Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
• Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
• Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

CREAM CHEESE DIP

Steps:

• Combine all ingredients in a food processor and pulse until smooth. Cover and chill for about 30 minutes.
• Serve cold with your choice of raw veggies, potato chips and/or crackers.

RAW WALNUT HERB PATE RECIPE

Steps:

• Place all of the ingredients together in a food processor.
• Process on high speed until a smooth puree consistency is achieved. If you need to add a little water, start with a tablespoon and work your way up slowly.
• Let it sit for about 20 minutes before tasting. The flavor enhances as the ingredients have time to meld together. This is when its best to add additional seasoning.
• If you find the pate too flavorful you can also try adding a little more oil or nutritional yeast, some vegetables (like broccoli, carrots, or bell peppers), or even some more nuts if you have some.

RAW BROCCOLI AND ROSEMARY DIP

Steps:

• Rouchly chop the broccoli, onion, and avocado.
• Remove the rosemary leaves from the stem, discarding the stem.
• Blend everything in the food processor for a couple of minutes. If you like a bit of texture, you can leave it a bit lumpy with the broccoli discernable or you can process longer until it is a smooth puree.