Broccomoli Dip Food

"BROCCOMOLE" DIP

For a snack that's very much like guacamole but without the avocados, which are high in fat, try this dip. I grow and freeze broccoli, so this recipe is convenient to make. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced-fat sour cream
1 to 2 tablespoons finely chopped onion
1 tablespoon fat-free mayonnaise
2 to 3 tablespoons lemon juice
1/4 to 1/2 teaspoon chili powder
Assorted fresh vegetables or tortilla chips

Steps:

In a food processor, combine the first 6 ingredients; cover and process until smooth. Refrigerate for several hours. Serve with vegetables or tortilla chips.

Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 33mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

VELVEETA® BROCCOLI DIP

VELVEETA® Broccoli Dip image

No need to plan ahead to make this party-perfect broccoli dip! We're willing to bet you have all three ingredients already on hand.

Provided by My Food and Family

Categories Meal Recipes

Time 11m

Yield 20 (2-Tbsp.) servings

Number Of Ingredients 3

Ingredients

1 pkg. (10 oz.) frozen chopped broccoli
1 lb. (16 oz.) VELVEETA®, cut up
1/8 tsp. garlic powder

Steps:

Microwave broccoli in covered 2-quart microwavable bowl on HIGH 3 minutes or until thawed; drain.
Add VELVEETA and garlic powder. Microwave 2 to 3 minutes or until VELVEETA is melted, stirring after 2 minutes.
Serve hot with assorted cut-up vegetables or baked tortilla chips.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 4 g

BROCCOMOLI DIP

Broccomoli Dip image

Low-cal guacamole alternative that's super tasty. Great as a veggie or chip dip.

Provided by Becka

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h15m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups chopped broccoli
¼ cup low-fat sour cream
¼ onion, minced
2 tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon salt
1 clove garlic, peeled

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.

Nutrition Facts : Calories 35.7 calories, Carbohydrate 5.1 g, Cholesterol 3.9 mg, Fat 1.5 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 411.2 mg, Sugar 1.3 g

HOT BROCCOLI DIP

Hot Broccoli Dip image

Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.

Provided by My Food and Family

Categories Bread

Time 30m

Yield 20 servings, 2 Tbsp. dip and 1 oz. bread each

Number Of Ingredients 9

Ingredients

1 round sourdough bread loaf (1-1/2 lb.)
2 stalks celery, chopped
1/2 cup chopped red peppers
1/4 cup chopped onions
2 Tbsp. butter
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
few drops hot pepper sauce

Steps:

Heat oven to 350°F.
Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
Pour into bread loaf. Serve with toasted bread pieces.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

ITALIAN BROCCOLI-VEGETABLE DIP

Italian Broccoli-Vegetable Dip image

The star of this Italian-style vegetable dip? Frozen broccoli. We won't tell a soul you didn't spend the whole afternoon putting it all together.

Provided by My Food and Family

Categories Home

Time 10m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

1 pkg. (10 oz.) frozen broccoli florets, thawed, drained
1/4 cup KRAFT Lite Ranch Dressing
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 small onion, finely chopped
1/3 cup shredded carrots
1/4 cup finely chopped red peppers
1-1/4 tsp. dried oregano leaves
1/2 tsp. hot pepper sauce

Steps:

Reserve 1 cup broccoli for later use. Blend dressing, reduced-fat cream cheese and remaining broccoli in blender until smooth.
Spoon cream cheese mixture into medium bowl. Stir in reserved broccoli and all remaining ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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.

HOT BROCCOLI-CHEESE DIP

Hot Broccoli-Cheese Dip image

For an extra-warm welcome, bring this delicious hot cheese and broccoli dip to your next potluck.

Provided by My Food and Family

Categories Home

Time 35m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Steps:

Heat oven to 350°F.
Beat cream cheese, sour cream and dressing mix in large bowl with mixer until blended. Add broccoli and 1-1/2 cups cheddar; mix well.
Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
Bake 20 min. Sprinkle with remaining cheddar; bake 5 min. or until melted.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BROCCOMOLI

Broccomoli image

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

Ingredients

2 cups broccoli, chopped and steamed very soft
1/4 cup low-fat yogurt or 1/4 cup sour cream
2 tablespoons onions, minced
1 tablespoon low-fat mayonnaise
2 tablespoons lemon juice
1/2 teaspoon chili powder
1 garlic clove, (use less if you don't love garlic)

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

BROCCOLI SALAD DIP

Broccoli Salad Dip image

Adds a little freshness to your football party or any get together. Recipe is from Sunset Magazine.

Provided by DailyInspiration

Categories Cheese

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 lb fresh broccoli
6 ounces cream cheese, softened
2/3 cup low-fat Greek yogurt
1/4 cup apple cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
4 bacon, slices thick (cooked and chopped)
1/2 cup cashews, coarsely chopped
1/2 cup sharp cheddar cheese, shredded
1/3 cup red onion, minced

Steps:

Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.
Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.

HOT BROCCOLI DIP

Hot Broccoli Dip image

Make and share this Hot Broccoli Dip recipe from Food.com.

Provided by weekend cooker

Categories Vegetable

Time 1h5m

Yield 3 cups, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) box mexican processed cheese, cubed
1 (10 ounce) can condensed golden mushroom soup
1/4 cup whole milk
1 (10 ounce) box frozen chopped broccoli, thawed
3 tablespoons finely chopped onions

Steps:

In a slow cooker sprayed with vegetable cooking spray, combine cheese, soup, milk, and onion, stir well and fold in broccoli.
Cover and cook on low for 1-2 hours.
Stir before serving.

HOT BROCCOLI DIP

Hot Broccoli Dip image

Yield 2 cups 16 servings

Number Of Ingredients 9

Ingredients

1 cup broccoli florets, chopped
2 tablespoons chopped onion
2 tablespoons chopped red bell pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup light mayonnaise
1/2 cup light sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1 garlic clove, pressed
1/8 teaspoon coarsely ground black pepper

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.

Nutrition Facts :

More about "broccomoli dip food"

JOY BAUER'S BROCCOMOLE DIP RECIPE - TODAY.COM

Drain off all the water. 2. Place the broccoli and avocados in a mixing bowl and mash with a fork until smooth. 3. Add the chopped tomatoes, …
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3.3/5 (26)

1. Steam, microwave or boil the broccoli in a small amount of water until it's very soft. Drain off all the water.
3. Add the chopped tomatoes, onion, lime juice and salt. Add the cilantro and garlic to the bowl if you wish. Mix until well combined. Season with a bit of additional salt and a sprinkle of black pepper to taste.
4. Serve with raw broccoli florets, baby carrots, bell pepper sticks or whole-grain crackers, and start dipping!

Broccomoli Dip Food

"BROCCOMOLE" DIP

For a snack that's very much like guacamole but without the avocados, which are high in fat, try this dip. I grow and freeze broccoli, so this recipe is convenient to make. -Sue Gronholz, Beaver Dam, Wisconsin

VELVEETA® BROCCOLI DIP

No need to plan ahead to make this party-perfect broccoli dip! We're willing to bet you have all three ingredients already on hand.

BROCCOMOLI DIP

Low-cal guacamole alternative that's super tasty. Great as a veggie or chip dip.

HOT BROCCOLI DIP

Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.

ITALIAN BROCCOLI-VEGETABLE DIP

The star of this Italian-style vegetable dip? Frozen broccoli. We won't tell a soul you didn't spend the whole afternoon putting it all together.

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!

HOT BROCCOLI-CHEESE DIP

For an extra-warm welcome, bring this delicious hot cheese and broccoli dip to your next potluck.

BROCCOMOLI

BROCCOLI SALAD DIP

Adds a little freshness to your football party or any get together. Recipe is from Sunset Magazine.

HOT BROCCOLI DIP

Make and share this Hot Broccoli Dip recipe from Food.com.

HOT BROCCOLI DIP

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