Best Broccoli Trees With Creamy White Bean Dip Recipes

Creamy Broccoli Dip image

Provided by Molly Yeh

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

1/2 teaspoon kosher salt, plus more for the water
1 cup (60 grams) small broccoli florets, plus more for serving
1/2 cup (120 grams) mayonnaise
1/4 cup (62 grams) whole milk or 2% Greek yogurt
1/2 cup (7 grams) fresh Italian parsley leaves
1/3 cup (9 grams) chopped fresh chives
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh dill, plus extra for garnish
Freshly ground black pepper
Ridged potato chips, for serving

Steps:

Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
Serve with broccoli florets and ridged potato chips.

Broccoli Trees w/Creamy White Bean Dip image

Provided by Irana Grenier @sweetangel

Number Of Ingredients 8

2 pound(s) broccoli, cut into 1 1/2-in. wide spears
1 clove(s) garlic, peeled
2 1/2 tablespoon(s) fresh lemon juice
1/4 teaspoon(s) ground cumin
1 pinch(es) ground cayenne pepper
1 tablespoon(s) olive oil, extra virgin
1 can(s) (19 oz.) white beans such as cannellini or navy, drained and rinsed
3/4 cup(s) (6 1/2 oz.) silken tofu, drained and gently rinsed

Steps:

Blanch broccoli in 6 quarts of boiling salted water. (About 1 tbsp salt.), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli)and a 1/2 tsp salt and puree until smooth. Serve broccoli with dip.
NOTE: Broccoli can be cooked 1 day ahead and chilled in a sealed bag. Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.