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BROCCOLI DIP WITH A TWIST

Tuesday, January 14, 2014

(8 People)
Needed 8 shot/small glasses

Ingredients
2 cups - Broccoli (chop coarsely)
1 1/2 Tbsp - Jalapeno
1 pc - Spring onion (chop into fours)
1 Tbsp - Lemon juice (or as per your taste)
2 Tbsp - Olive oil
120 gms or 4 ounces - Philadelphia cream cheese (or fat free cream cheese)
1/2 tsp - Chili powder
2 Tbsp - Coriander leaves {Cilantro}
1 clove - Garlic (chop)
To taste - Salt
1/4 tsp- Black pepper

For Garnishing
1 Tbsp - Slivered almonds

2 Tbsp - White sesame seeds
2 Tbsp - Black sesame seeds
Heat a frying pan and roast the almonds in it till they turn brown.
Remove them in a bowl.
In the same pan roast the sesame seeds lightly and keep aside.

Method
Heat a pan, put the broccoli in it along with four cups water and half tsp salt.
Cook the broccoli until very soft.
Overcook the broccoli in comparison to the al dente cooking that most recipes require.
It will take approximately 8 to 10 minutes.
When done cool it and drain it.
Save the drained out water for further use.
Transfer to a food porcessor.
Add the j
alapeno, spring onion, lemon juice, cream cheese, chili powder, coriander leaves, garlic, salt and black pepper with only 1 Tbsp olive oil and process until smooth.
If required add the saved water.
Now add the remaining 1 Tbsp olive oil for a smoother texture.

Crush the lavache and put it in a shot glass.
Put the sauce on top of it, layer the lavache and dip again.
Top with the almonds followed by the sesame seeds.
Repeat this layering in the remaining glasses.

1

Comments & Queries

  1. Preeti mansingka

    Very nice, will try soon.

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