Fiesta Broccoli Dip
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.
Perfect!
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.
{ 15 comments… read them below or add one }
This looks so good – broccoli is my favorite veggie by far and this new recipe is perfect.
Yum. I’m always looking for new and interesting ways to eat broccoli. I think this recipe will be the perfect thing to break in my food processor!
Love the addition of Greek yogurt AND cilantro. Must try your version soon. Looks delicious Kath and thanks for the shout-out.
Pureed cauliflower also would have worked to add some creaminess for anyone that is veggie, vegan or just doesn’t venture into the world of dairy.
that looks great! I’ll definitely have to try it
OMG Kath – I’m obsessed!! Best. recipe. ever. Just curious how many servings you got out of this….. I’m finding it *very* hard not to devour to whole bowl.
Elizabeth,
So glad!! What you see above is what I got – I said it was about 2 cups. I ate about 1.5 cups for lunch in that white dish and saved the rest for the next day.
K
Thanks Kath! I did see (and discover for myself) how much the recipe made… just was wondering how someone else divided it.
Just made this as a side dish for our dinner. I did everything you did except I realized I picked up parsley instead of cilantro at the store!!
But it is still really tasty. Thanks for the healthy recipe!! Husband and I are dipping crackers in it and having chicken sausages for some protein and beer for well, beer! 
You should tell Matt to come down to Atlanta and go to Sweetwater Brewery and take a tour. Husband is drinking their 420 beer and I’m drinking the Blue. Kath, you would love the Blue!! Google it if you’re interested!!
I made this on Saturday and YUM! I loved it. I only ate half of it though, and I didn’t think it was quite as good the next day. It definitely was delish.
mmm just found your recipe and I can not wait to try it!
I made this for a super bowl party! I used a lot more avocados, and didn’t have the peppers on hand – so i just added a jalapeno. So also no Chohula. I LOVED it and it was a big success – everyone wanted to keep some to eat later!
Commenting, so that when I go to make this recipe on the weekend, I can find it
I haven’t made this yet. It looks soo good. IDK what’s wrong with me!
sounds really yummy, gonna try it for NYE!