Broccolli Dip

04/13/2011

 
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Ingredients (left to right): fat free cream cheese with a lemon on top, lemon pepper seasoning (obviously I just use this on everything), sea salt, scallions and the star of this dip: broccolli.
Forgotten ingredients: garlic powder, balsamic vinegar, extra lemon juice, dash of skim milk.

Instructions: Chop all the broccolli into floret sized pieces (i.e. just use the tree parts!). Boil some water in a pan big enough to hold the broccolli. While the water is boiling, finely chop the scallions (i used 3 pieces, with the whites) and mix them all into the tub of fat free cream cheese.
** This winds up making an extra treat: fat free scallion cream cheese. It becomes super creamy once you mix it and will go great with Smart Bagels or can be put onto some potato skins (soon to come, am craving them!)***

Once the water is boiling, drop in the broccolli and let it hang out for about 5-6 minutes. Don't overcook the broccolli, it will lose it's taste!

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Once the broccolli is cooked, combine the broccolli, 1.5 heaping tbsp scallion cream cheese, juice and zest of one lemon, 1-2 tbsp balsamic vinegar, a splash or two of skim milk and salt/lemon-pepper/garlic powder into a blender and let it rip. (These quantities are all for 2 heads of broccolli and makes a thickish dip. For a creamier dip

Note: I find that after blending I have to taste and adjust the seasonings, but I like it pretty acidic so I usually add more lemon juice and more vinegar. If you like it soupier, add more milk or even just water.

Why this recipe is so versatile
1. You have made scallion fat-free cream cheese which Philly does not sell
2. You can make this into a super creamy dip or make it a little bit more runny with added milk/water and eat it as a soup!
3. This can be eaten warm in the winter or cold in the summer. Very refreshing!
 


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