Making a huge batch of fresh guacamole can get pricey real fast when using avocados. Avoid the perpetual battle of trying to determine whether an avocado is tenderly ripe or has been overly handled with this recipe!
Making a huge batch of fresh guacamole can get pricey real fast when using avocados. Avoid the perpetual battle of trying to determine whether an avocado is tenderly ripe or has been overly handled with this recipe!
A fun twist on the classic dip, broccomole uses freshly steamed broccoli florets to achieve its creamy texture and unique taste. Bright green and full of flavor, broccomole is great for gatherings and can be made in abundance at a fraction of the price. Serve broccomole with tortilla chips or fresh green sugar snap peas for a delicious snack.
Ita can also be the perfect ingredient for topping off a taco salad or stuffed inside a warm burrito. Or you can create a truly inspiring appetizer by serving it up with a side of chopped broccoli for dipping!
Ingredients
2 1/2 cups fresh broccoli florets
1/4 cup low-fat sour cream
2 tbsp mayonnaise or vegenaise
1 lime, juiced
1 tbsp cilantro, minced
2 shallots, finely chopped
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
In a medium pot, bring two cups of water to a boil, then reduce to medium heat and place broccoli florets in a steamer and cook for 5 minutes until fork tender. Remove broccoli and place covered in fridge for one hour to chill.
In a bowl, combine sour cream, mayonnaise, juice of one lime, cumin, cayenne and salt. Mix thoroughly. Finely mince cilantro, shallots and garlic and set aside.
Once broccoli has chilled, place all ingredients in a blender or food processor and mix until texture is creamy. If broccomole is too thick, add small amounts of sour cream until desired texture is reached.
Serve with chips or veggies and enjoy!
