Broccoli Avocado Dip Recipes
LITE BROCAMOLE
This lite version of guacamole can be used as a delicious appetizer with tortilla chips, or add as a topping to your favorite Tex-Mex recipes. Use more lime juice to make this dip extra tangy.
Provided by Allrecipes Member
Categories Guacamole
Yield 16
Number Of Ingredients 8
Steps:
- Boil or steam broccoli until very soft.
- In a large bowl, mash broccoli with avocado. Mix in onions, garlic, lime juice, hot pepper sauce, and cilantro until mixture resembles the consistency of mashed potatoes. Season to taste with salt.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 3 g, Fat 1.9 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 31.3 mg, Sugar 0.5 g
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.
BROCCOLI AVOCADO DIP
This is something a little different. My family was leary at first, but this is a good recipe. I now take this to family functions all the time. Very easy to make.
Provided by mommyoffour
Categories Very Low Carbs
Time 20m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Cook broccoli and onion in water.
- Simmer 5 minute and then drain.
- Blend all ingredients in food processor or blender.
- Chill.
- Serve with asst. veggies.
Nutrition Facts : Calories 296, Fat 19.7, SaturatedFat 5.2, Cholesterol 15.8, Sodium 472.4, Carbohydrate 17, Fiber 8.7, Sugar 2.4, Protein 17.2
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CHARRED BROCCOLI WITH SPICY AVOCADO SAUCE RECIPE
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- 1. In a medium bowl, smash avocados with a fork until chunky. Season with salt and pepper, add sour cream and buttermilk, then use a whisk to beat into a thick, slightly coarse puree. Taste the sauce and adjust seasoning as desired. Squeeze lime juice into a small bowl, then thinly slice the serrano and add it to the juice. Season with salt and stir to combine. Set avocado sauce and chile-lime mixture aside separately.
- 2. In a small skillet or saucepan, combine 2 tablespoons oil, sunflower seeds and coriander seeds over medium heat. Cook, swirling the pan often, until seeds are golden-brown, 1-2 minutes. Use a slotted spoon to transfer seeds to a plate; season them with salt and let cool. Save the coriander oil.
- 3. Trim the woody end from broccoli stalks, then peel with a vegetable peeler until you get down to the light green, tender layer. Cut the stalks lengthwise through the crown into 1/2-inch wide spears with florets and stalks attached. Some florets will break off, which is no big deal. Everything ends up in the pan.
- 4. Place a large cast-iron skillet over high heat and add reserved coriander oil plus remaining 3 tablespoons oil. Working in batches if needed to prevent crowding, add broccoli to pan, cut-sides down, and season with salt. Toss to coat, then cook in a single layer, undisturbed, until golden-brown on underside, 2 minutes. Turn and cook until second side is browned, 2 minutes more. You want to slightly soften the broccoli and get good color on it, which will mellow its raw flavor and assertive crunch without overcooking it. That's the goal — shoot for the very crisp end of the crisp-tender continuum.
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