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!
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.
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