Prep 5 mins
Cook 3 hrs
This comes from the Taste of Home website...I was skeptical at first, but as a calorie watcher and a broccoli lover I gave it a try. The original recipe did not call for garlic, but I found that garlic was delicious! I suppose you could experiment with cilantro or cumin as well. Don't taste it until it is well chilled or you will be disappointed. Try not to use the preminced bottled garlic...throw in a real clove (or less)...it is fantastic...but VERY strong garlic flavor with one clove!
- 2 cups broccoli, chopped and steamed very soft
- 1⁄4 cup low-fat yogurt or 1⁄4 cup sour cream
- 2 tablespoons onions, minced
- 1 tablespoon low-fat mayonnaise
- 2 tablespoons lemon juice
- 1⁄2 teaspoon chili powder
- 1 garlic clove, (use less if you don't love garlic)
- Place all ingredients in a food processor and blend until very smooth.
- Chill at least a few hours before tasting.
- Can serve with chips, crackers, or as a veggie dip.
- Keeps well in fridge (at least three days -- don't know beyond that because it gets devoured!).
- Cooking time listed is for chilling time.
This was a remarkable hit! I decided to try it because I had a lot of broccoli that I wanted to use up and was looking for some kind of an appetizer for that evening. I did make a few changes: I substituted cottage cheese for the sour cream & doubled it to 1/2 cup. I also skipped the mayonnaise, garlic & onion & replaced them to taste with red chili sauce, salt and the suggested cilantro. Served it with tortilla chips & like I said, everyone loved it!
Always looking for lowfat snacks, and this was great! Didn't taste exactly like guacomole, but that was fine - a nice alternative, reminded me of tapenade. ZERO WW points (!) even for one fourth of the recipe. Sis & I had this amount with somed baked chips, the total for our snack was 2 points. I even added a spoonful when making an omelette, liked that too. Might try adding some salt and salsa next time.
This is outstanding! I seem to have a broccoli "need" at the moment and am overjoyed to have found this keeper recipe. Thank you for posting.