Canteen Inspired "Broccomole" Dip
- 3 cups chopped broccoli
- 1 cup spinach
- 1 tablespoon lemon juice
- 5 cherry tomatoes
- 2 tbs green onions
- 1 tsp olive oil
- 2 ounces silken tofu
- ¼ tsp chili powder
- 1 tbs cilantro
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
- Drain broccoli very well.
- Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
- Serve warm or chill and serve cold.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/canteen-inspired-broccomole-dip/
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