Prep 10 mins
Cook 5 mins
The broccoli gives a bright green dip that doesn't discolour and the wasabi adds a touch of heat. Make this an hour or 2 in advance so that the flavours have time to blend. Serve with crackers or chips. From Jennifer McLagen of Food and Drink.
- 1 bunch broccoli
- 1⁄2 onion
- 1 tablespoon butter
- 1⁄4 cup smooth ricotta cheese
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon wasabi powder
- 1 tablespoon fresh lemon juice
- Cut the broccoli into florets and cook in boiling salted water until tender. Refresh under cold running water and drain well.
- Peel and finely dice the onion.
- Melt the butter in a small frying pan, add the diced onion and cook over a low heat until soft but not coloured.
- Place the drained broccoli, cooked onion and cheese in a food processor. Blend until smooth.
- Add the salt, wasabi powder and lemon juice. Blend until well mixed, then check the seasoning.
- Cover and refrigerate until ready to serve.
I made this for Friday night drinks at work. Reactions were mixed and reflected people's preferences regarding broccoli and wasabi. Lovers loved it (count me in that group), and the others were polite. I didn't have powdered wasabi, so used almost a tablespoon of pre-mixed wasabi. I added it a teaspoon at a time to get the taste I thought the powder would give. My ricotta was quite dry, so I added almost 1/4 cup of milk to thin the mixture to a dip consistency. If you are a fan of the ingredients, this dip is wonderful. Thanks Leslie.