I came up with this recipe by accident. I was invited to a friends house for a cocktail party and said I would bring something. I was planning on making cookies until another friend that was also going called to tell me that there might not be much food there. I immediately decided that I would make cookies and something else - just to be safe. It was a freezing cold day, as it typically is in Boston this time of year, so I didn't want to have to go back out to the grocery store. Being a resourceful cook, I decided that I could surely come up with something to make out of what I had on hand in the fridge. So I basically threw the ingredients listed below into a food processor, then heated and served the dip at the party. Everyone gobbled it up so I assume it was a hit. Broccoli doesn't make an appearance in too many dips, so I was worried about whether this was going to work out. I thought it was delicious, and felt better eating it knowing I was getting a hefty serving of veggies with each bite.
|
Creamy Broccoli Pesto Dip Ingredients: 3 cups broccoli florets and stems, steamed, roughly chopped and dried of any excess water
2/3 cup part skim ricotta cheese
3 tablespoons julienned sundried tomatoes in oil
1/4 cup crumbled feta cheese
3 tablespoons grated parmesan cheese
3 tablespoons prepared pesto
1/2 teaspoon onion powder
Salt and fresh ground pepper to taste Instructions:
Mix the broccoli and ricotta in a food processor until combined. Scrape down the sides of the dish and add the rest of the ingredients. Puree until smooth.
This can be eaten cold with veggies, or warmed in the microwave or oven and served with toasted baguette round or pita chips. Serves 6 as an appetizer
|
Comments