Broccomole Dip Food

BROCCOMOLE

Broccomole image

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

Ingredients

1 1/2 cups broccoli stems, well cooked
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 large tomatoes, seeded & diced
1 scallion, sliced (white & green)
2 tablespoons green chilies, chopped

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

Creamy Broccoli Dip image

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

Ingredients

1/2 teaspoon kosher salt, plus more for the water
1 cup (60 grams) small broccoli florets, plus more for serving
1/2 cup (120 grams) mayonnaise
1/4 cup (62 grams) whole milk or 2% Greek yogurt
1/2 cup (7 grams) fresh Italian parsley leaves
1/3 cup (9 grams) chopped fresh chives
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh dill, plus extra for garnish
Freshly ground black pepper
Ridged potato chips, for serving

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.

AMAZING BROCCOLI DIP

Amazing Broccoli Dip image

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

Ingredients

½ cup butter
1 large onion, chopped
1 (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced
1 (16 ounce) package frozen chopped broccoli, thawed
1 (23 ounce) can condensed cream of mushroom soup
1 (6 ounce) package sliced almonds
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 teaspoon garlic juice

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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