It’s so difficult to eat healthily at parties. With this delicious pesto white bean broccoli dip, you don’t have to feel guilty while enjoying an appetizer. The pesto really ramps up the flavor. It’s a great take-off on hummus or tahini for those on a diet, yet flavorful enough to please everyone, dieting or not. Best of all, it goes together quickly. I like to add about 1/2 teaspoon of onion powder, and be sure to check out the variation tips below. Vegetarians and carnivores alike will love you for this. You’re welcome!
Pesto White Bean Broccoli Dip Recipe
1 pound broccoli, cut into florets
2 Tablespoons vegetable oil
1 (15.5 ounces) can white beans
1/4 cup prepared pesto sauce
Zest of half a lemon
2 Tablespoons lemon juice
1 clove garlic, finely chopped (1 teaspoon)
Crostini, carrots, red peppers, radishes, etc. for dipping
Preheat oven to 400 F. Place the broccoli on a baking sheet and toss with salt, pepper and vegetable oil. Roast, turning the florets over once or twice, until softened and golden, about 20 minutes. Allow to cool.
Take one quarter of the florets and finely chop them. Place the remainder in the bowl of a food processor along with the white beans, pesto sauce, lemon zest, lemon juice and garlic. Process until smooth.
Place in a bowl and stir in the chopped broccoli. Adjust seasoning with salt and pepper. Serve with the crostini and vegetables.
Yield: 3-1/2 cups
Tina’s Tip: Try using other beans such as chickpeas and pintos and alter the spices such as adding cumin for a South-of-the-Border flavor profile.
Nutrition Per 1 Tablespoon Dip: Calories: 20, Total Fat: 1 g, Protein: 1 g, Carbohydrates: 2 g, Sodium: 35 mg, Fiber: 0 g
Recipe Source: “The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free” by Tina Ruggiero MS, RD, LD (Page Street Publishing)
Reprinted with express written permission.