This Southwest fiesta broccoli dip is inspired by Heather’s Broc Guac. I didn’t have much avocado and had lots of peppers, so I made it a chunky mix. Cilantro is the key ingredient!
In the food processor went:
- ~1.5 cups steamed broccoli
- 1 tiny sliver avocado (use more if you have it!)
- ~1/4 cup cilantro
- Juice of 1 tiny lime (wish I’d had more!)
- Dash Cholula hot sauce
- 1/4 tsp kosher salt
Lacking in avocado creaminess, I thought it needed some sour cream…
So I used the ultimate cooking ingredient: greek yogurt.
Then I pulsed in (just 2 pulses) chopped red and green pepper (~1/2 cup) and about 1/3 cup frozen/thawed corn –
Makes a little less than 2 cups. This recipe is super healthy and pretty light as well. The whole recipe is about 150 kcal, 6 grams fiber, 9 grams protein and 3 grams fat.