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.
Broccoli dip with charred flatbreads
Alice Storey party snacks recipe for broccoli dip with charred flatbreads.
- 20 mins preparation
- 10 mins cooking
- Serves 6
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Ingredients
- 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
Method
Main
- 1Combine 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.
- 2Heat 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.
Notes
Drink Suggestion: Savoury, dry white arneis. Drink suggestion by Max Allen