Broccomole: Broccoli Guacamole
It’s broccoli guacamole. You’re skeptical, I can tell. But this is really great, and with a creaminess that was slightly shocking, I will be making this again.
And, if you set a serving size at an ounce, as Livestrong is telling me to do, it’s only 22 calories a serving. And only about 250 calories if I eat the entire bowl, which I am prone to doing.
I love guacamole. I profess honest culinary devotion to avocados and guacamole. It is chocked full of healthy fats, vitamins, and protein. A great food that can not be improve upon. This recipe isn’t about improving guacamole. It’s a new food, a lower calorie creamy green dip that is about 1/3 the calories of that guacamole I love. But with twice the protein and less fat.
And broccoli is known cancer fighter, bone strengthener, cardiovascular health champion, bone-fide superfood and one of the most nutrient dense foods on the planet. We could all stand to be a wee bit addicted to a bowl of this stuff.
And it was so tasty, I ate it for lunch. And dinner. It’s like a dip with a mission, you don’t even have to feel bad about it. You are preventing heart disease and stroke one bite at a time. Really, it’s like medicine.
This recipe was inspired by Ludo Lefebvre. While giving an interview about his book, Ludo Bites, he spoke about a Broccomole he made. This is my version.
Roasted Garlic & Parmesan Beer Cheese Dip
- 2 large heads of garlic
- 2 tbs olive oil
- 12 oz cream cheese
- 1 1/2 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top
- 6 oz smoked Gouda or smoked mozzarella cheese
- 1 cup Saison or IPA beer
- 1 tsp red chili sauce (such as Sriracha)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs cornstarch (very important. Keeps the dip from separating)
- 1/4 cup chopped scallions (green onions)
- Preheat oven to 425.
- Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic.
- Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.
- Reduce oven temp to 350.
- In a food processor, add the cream cheese, 1 1/2 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined.
- Add to a baking dish, top with the remaining 1/4 cup cheese.
- Bake at 350 until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, top with green onions, serve warm.
Use a saison or a wheat beer if you want a more subtle beer flavor, use an IPA for a bigger, bolder beer taste.
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