Happy Secret Recipe Club day!! This month, I was assigned Angels Home Sweet Homestead, which is written by April, who lives in Indiana with her husband. Her 5 kids are now grown, but I think it’s awesome that she mentions that they still come by for Sunday dinners to enjoy her cooking. How sweet!
From the day I got my assignment, I knew exactly what I was going to make from her blog. The second I saw a recipe for broccamole (aka guacamole made with broccoli instead of avocados), I was totally intrigued, and I couldn’t wait to try it. Of course, April has all kinds of delicious looking recipes on her blog, and I’ve added her Crockpot French Dip Sandwiches, Ultimate Garlic Breadsticks and Garlic Bread Seasoning, and Joe’s Peanut Butter Pie to my “must make in the near future list.”
But, back to the broccamole! I loved the idea of cutting back on some of the calories and fat by substituting broccoli for avocado. The consistency of this dip is very similar to regular guacamole, and it has all of the delicious lime and cilantro flavor that you’ve come to expect from your favorite green dip. We served this at a recent game night with some friends with lime tortilla chips, and it was a hit. And bonus, this makes a great football snack food, so you might want to keep this in mind as a healthier Super Bowl party option!
1 16oz bag frozen broccoli
2 cloves garlic, chopped
1/2 cup cilantro leaves
1/4 cup onion, cut in large chunks
1/4 cup lime juice
1/2 tsp salt
3-4 tbsp olive oil
tortilla chips for serving
Pulse about 10 times to break everything up, and then blend for 30 seconds. While blending, slowly add in 3 tbsp of olive oil and continue blending until the consistency is smooth. If the mixture still seems dry, add up to another 1 tbsp of olive oil.
Adapted from Angels Home Sweet Homestead