Broccoli Pesto Dip is a fresh and tangy gluten free recipe that is perfect with cut veggies or chips. It is also perfect on top of grilled chicken or fish.
I recently went on a trip to New Orleans. I came home a bit tired and definitely feeling a bit heavier {oh my all that yummy food}. I definitely ate my fair share of delicious food while in NOLA and had a great time checking out the city with my girlfriend.
Now that we’re back home, I have been making this simple broccoli pesto dip. With the savory garlic, fresh lemon juice, and toasted almonds, it is so good. I mean who knew Broccoli could taste this wonderful?
Broccoli Dip
This pesto dip for veggies is a tasty appetizer to serve at Easter brunch. It is a healthy alternative to the traditional dips and quite honestly it tastes better than any regular old dip. I love that you can feel good about eating it… it is broccoli after all.
It is great served on its own with veggies or baked pita chips. You can also put a dollop on your burritos, grilled chicken or even fish to get your veggies in. Just dip right in and enjoy the amazing flavor.
How to Make Broccoli Pesto Dip
Making this broccoli pesto dip is very simple. You will need some fresh broccoli, garlic, lemon juice, almonds, and Parmesan cheese.
First, you will need to cook the broccoli in a pot of boiling water. Then you will add the chopped broccoli with garlic cloves, ricotta cheese, parmesan cheese, lemon juice, and the other ingredients together in a food processor or blender until smooth.
How to Store Pesto Dip
This broccoli pesto dip will last in the fridge for 3-4 days. Just make sure to store it in an airtight container or jar. You can also freeze it for 2-3 months. I like to put it in a ziplock bag and then remove as much air as possible before sealing.
Enjoy your broccoli pesto dip recipe all spring and summer for a fresh way to eat your vegetables! Serve it as a side dish with pita chips or as an after school snack that’s full of good-for-you broccoli.
Broccoli Pesto Dip
Ingredients
- 3 cups raw broccoli cut into small florets and stems
- 3 medium garlic cloves peeled
- 2/3 cup sliced or slivered almonds toasted
- 1/3 cup Parmesan Cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup Ricotta Cheese
Instructions
- Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
- Add broccoli, garlic, the almonds, Parmesan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil while machine is running, once blended and ricotta cheese and pulse until smooth.
Notes
Categories:
I guess I will make this again … Trying to figure out what went wrong , as It did not taste good … I will try again as it looked great and there have been positive reviews !