Thursday, January 22, 2015

Creamy Broccoli Guacamole

No matter how delicious a dish looks, it is instantly ruined for me if there is even a hint of avocado present.  I don't know why.  I've tried time and time again to enjoy avocado, but my taste buds aren't having it.  This is a real #firstworldproblem if I've ever heard one, so when I found a recipe for broccoli-based guacamole on Pinterest a couple years back, it was the perfect solution to my avocado conundrum.  Not only did it turn out delicious, but the recipe was so idiot-proof even I couldn't mess it up.  In fact, it's simplicity has made it a go-to favorite when I'm craving a crunchy, salty snack that won't leave me feeling bloated and self-loathing afterward, and that's a win in my book any day.


3 cups chopped broccoli
1 jalapeno, chopped with seeds removed
2 tbsp green onion
1 tsp olive oil
2 oz. fat free cream cheese
¼ tsp chili powder
1 tbsp cilantro
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder


To begin, cook the chopped broccoli in lightly salted water until soft.  The recipe suggests overcooking the broccoli in comparison to the al dente cooking most recipes recommend.  In the meantime, chop the jalapeno pepper and green onion. Once the broccoli is cooked, drain it well and transfer to a food processor or blender with the remaining ingredients.  Process until smooth and chill to desired temperature. Suggestion: serve with pita chips.

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