A couple of years ago we threw a party, and halfway into the preparations my wife insisted that we have some sort of dip with which to welcome our guests. All I had to make one out of was broccoli; I had my heart set on spinach. Oh, well. Anyway, I went ahead and made this, without high hopes. I was astonished that it went over big. We’ve made it ever since.
- 4 heads broccoli, large stems removed
- 1/2 large white onion
- 3 cloves garlic
- Juice of 1/2 lemon
- 1 Tbs. Cavender’s Greek seasoning (salt-free kind)
- 8 oz. cream cheese
- 8 oz. sour cream
- 1/2 tsp. salt
- 1 tsp. dried dill
- 1/4 tsp. Tabasco jalapeno sauce
- 1/2 tsp. celery seed
1. Steam or oil the broccoli until tender. Remove to a bowl of ice water to cool. Drain, then chop fine in a food processor. Remove to a bowl.
2. In the food processor, puree the onion and garlic with a tablespoon of the lemon juice. Add to broccoli, along with the remaining lemon juice and all other ingredients and blend well with a whisk. Taste and add salt, pepper, and hot sauce to your taste.
3. Place about a cup of dip in a serving dish. Heat in a microwave oven on 50 percent power for two minutes, stirring halfway through. Don’t try to heat a large quantity at one time. Alternatively, the dip can be placed in a chafing dish held over hot water at the table. Serve with crackers, tortilla chips, or vegetable crudites.