Broccoli And Wasabi Dip Recipes

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BROCCOLI VEGGIE DIP



Broccoli Veggie Dip image

This yummy variation on spinach dip gets a bit of crunch from chopped broccoli. Everyone enjoys this delicious blend, which you can serve with crackers or in a bread bowl.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 5

2 cups sour cream
3 cups frozen chopped broccoli, thawed and well drained
1/2 cup mayonnaise
1 envelope vegetable soup mix
Crackers or raw vegetables

Steps:

  • In a bowl, combine the sour cream, broccoli, mayonnaise and soup mix; mix well. Cover and refrigerate for 3 hours or overnight. Serve with crackers or vegetables.

Nutrition Facts :

HEARTY BROCCOLI DIP



Hearty Broccoli Dip image

You'll need just five ingredients to stir up this no-fuss appetizer from Sue Cal. "People often ask me to bring this creamy dip to potlucks and parties," she remarks from her Beech Grove, Indiana kitchen. "I never leave with leftovers."

Provided by Taste of Home

Categories     Appetizers

Time 2h15m

Yield 5-1/2 cups.

Number Of Ingredients 6

1 pound ground beef
1 pound Velveeta, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, thawed
2 tablespoons salsa
Tortilla chips

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add cheese, soup, broccoli and salsa; mix well., Cover and cook on low for 2-3 hours or until heated through, stirring after 1 hour. Serve with chips.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

WASABI DIP



Wasabi Dip image

We like to serve this with grilled peppers and toasted baguette. Edited to add: if you're using store bought wasabi paste, be aware that it is MUCH weaker, and if you want it to have a kick, you'll need to add quite a bit more.

Provided by AmandaInOz

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sour cream
1/2 lemon, juice of
2 teaspoons wasabi paste
1 garlic clove, crushed
2 teaspoons fresh horseradish, grated
salt and pepper

Steps:

  • Stir lemon juice and wasabi paste into the sour cream.
  • Add crushed garlic and horseradish.
  • Season with salt and pepper to taste.

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

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

BROCCOLI AND CHEESE DIP



Broccoli and Cheese Dip image

This hot, rich dip is always a hit. Bacon and broccoli are blended with a tasty cheese mixture.

Provided by MOLSON7

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 20m

Yield 40

Number Of Ingredients 8

6 slices bacon
1 (10 ounce) package frozen broccoli
2 tablespoons water
2 cups shredded Cheddar cheese
½ cup mayonnaise
¼ teaspoon ground white pepper
½ cup sour cream
1 tablespoon yellow mustard

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
  • In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 0.7 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 93.3 mg, Sugar 0.2 g

CREAMY BROCCOLI-SPINACH DIP



Creamy Broccoli-Spinach Dip image

A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic (from 1 clove)
12 ounces small broccoli florets (about 5 cups)
Kosher salt and freshly ground pepper
4 packed cups baby spinach leaves
1 cup whole-milk ricotta
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
2 tablespoons shredded fresh basil
1/4 cup grated Parmesan
Rye crispbread, for serving

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.

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