Don't click away! I know what you're thinking. There is no way that broccoli could replace my yummy, creamy avocado. No, it probably won't. But it's a great alternative when you want to keep calories low. The taste of this broccomole dip is surprisingly close to the avocado variety and is satisfying when noshing on tortillas or a serving of baked chips. Plus, you get the added benefit of knowing that broccoli is amazing for you! Those green-leafy "trees" are a superfood with proposed cancer-fighting properties and a whole heaping list of other good qualities.
On my quest to be healthier, I have been seeking recipes that taste like things I love but with (hopefully) fewer calories. This yummy dip fits the bill. The original recipe was found on the Domestic Fits blog and the one below has a few tweaks by me.
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Holy Brocc-O-Mole
Ingredients
- 3 cups frozen or fresh broccoli
- 1 chopped jalapeno — seeds removed
- 2 tbs green onions
- 1 tsp olive oil
- 2 ounces low-fat Neufchâtel (or low-fat cream cheese)
- 1/4 tsp chili powder
- 1 tbs fresh cilantro (or go with a little extra if you're like me)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Dash of cow or oat milk to taste/desired consistency
- Cook broccoli until it is very soft. If desired, salt can be added to the cooking water for taste. I chose not to add salt at this point.
- Drain broccoli.
- Place broccoli and all other ingredients into a food processor and blend. Additional olive oil or milk can be used to reach desired consistency. I used milk. *With some difficulty, a blender can be used instead of a food processor, but it is not recommended.
- Serve warm or at room temperature based on preference. Enjoy!
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