Follow these steps for perfect results
broccoli
roughly chopped
onion
roughly chopped
avocado
roughly chopped
rosemary
leaves removed
tamari
extra virgin olive oil
nutritional yeast
Roughly chop the broccoli, onion, and avocado.
Remove the rosemary leaves from the stem, discarding the stem.
Blend the broccoli, onion, avocado, rosemary leaves, tamari, extra virgin olive oil, and nutritional yeast in a food processor.
Process for a couple of minutes until desired consistency is achieved.
For a textured dip, leave it a bit lumpy with the broccoli discernable.
For a smooth puree, process longer.
Expert advice for the best results
Adjust the amount of rosemary to your taste preference.
Add a squeeze of lemon juice for extra brightness.
For a spicier dip, add a pinch of red pepper flakes.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a bowl, garnished with a sprig of rosemary and a drizzle of olive oil.
Serve with crudités (carrots, celery, cucumbers).
Serve with pita bread or tortilla chips.
The crisp acidity of Sauvignon Blanc complements the fresh flavors of the dip.
A refreshing and light option to balance the richness of the dip.
Discover the story behind this recipe
A healthy and flavorful dip common in health-conscious diets.
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