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!
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.
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!