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Broccoli dip with charred flatbreads

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.

By Alice Storey
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Broccoli dip with charred flatbreads
This is a great way to sneak in a healthy party snack. If you don't like raw broccoli, give it a quick blanch first. This dip is best eaten on the day it's made, but it's so tasty, you're unlikely to have leftovers anyway.


  • 350 gm broccoli, coarsely chopped
  • 150 gm smoked almonds, plus extra coarsely chopped to serve
  • 60 gm parmesan, finely grated
  • ½ garlic clove, finely chopped
  • Finely grated rind and juice of 1 lemon, plus 1 extra lemon, halved
  • 125 ml (½ cup) olive oil
  • 4 Lebanese flatbreads, to serve
  • 175 gm (about 1 bunch) broccolini, trimmed
  • To serve: dried chilli flakes


  • 1
    Combine broccoli, almonds, parmesan, garlic, lemon rind and juice in a food processor, pulse to combine then add 80ml oil in a thin steady stream until smooth (if it’s more like a paste, add extra oil). Season to taste, cover and refrigerate until required.
  • 2
    Heat a char-grill pan to high, brush flatbreads with oil and grill, turning once, until golden and crisp (1-2 minutes). Drizzle broccolini and lemon halves with oil, season to taste and grill, turning occasionally, until charred (1-2 minutes). Serve with broccoli dip scattered with extra nuts and chilli flakes and charred flatbread.


Drink Suggestion: Savoury, dry white arneis. Drink suggestion by Max Allen