Name: Broccoli Dip (Broccomole)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound broccoli florets; 1/3 cup chopped red onion; 1 garlic clove, minced; 1/4 cup chopped cilantro; juice of 2 limes; 1 teaspoon sea salt; 1/4 cup dry curd cottage cheese, also known as farmers cheese ((optional))

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This broccoli dip, also known as broccomole, is a healthy low calorie dip that tastes just like guacamole! It makes for a perfect snack or appetizer and is SCD, Paleo, Whole30, gluten free, grain free, dairy free, and soy free.

A cumin lime tortilla chip with broccoli dip (broccomole) on it.

I am a huge fan of guacamole! Aside from all the wonderful health benefits of avocado, it just tastes GOOD!

However, we’re on a budget and there are MANY weeks when the price of avocados is just too high, so I started brainstorming what would make a good guac sub.

A close up photo of the broccoli dip in a white stone bowl.

Behold the broccoli dip, also known as broccomole! It looks like guacamole, it tastes like guacamole but it’s actually made of…BROCCOLI! Yep! I know you’re skeptical BUT let me tell you, it’s DELICIOUS!

Now, I haven’t made this recipe to dismiss guacamole, my love of guac and avocados runs deep. Instead, I use this recipe to serve at parties (it’s a great make ahead appetizer/snack and it doesn’t brown like guacamole does) OR when, as mentioned before, avocados have seen a price hike!

An overhead photo of the broccomole in a white bowl.

Health Benefits of Broccoli

The health benefits of this super food are waaaaay too numerous for me to list here, so I’ll just give you a quick sampling.

Two stalks of broccoli on a white table.

Broccoli is rich in calcium and potassium and high in magnesium. It’s good for lowering cholesterol, preventing heart disease, boosting your immune system, and improving bone health!

You just can’t go wrong with including it in your diet, and this dip is a great, simple way to do it. It’s also an easy way to trick your kiddos into eating broccoli…just sayin!

How to Make Broccoli Dip (Broccomole)

Begin by steaming one pound of broccoli florets (about two stalks) until fork tender. Fresh or frozen broccoli will both work fine for this recipe.

Transfer the broccoli to a high speed blender along with fresh lime juice. Blend until nice and smooth!

A photo collage. Photo 1, broccoli florets on a cutting board. Photo 2, steamed broccoli florets. Photo 3, broccolin in a blender jar while lemon juice is being poured in. Photo 4, blended broccoli in the blender. Photo 5, the pureed broccoli being poured into a white stone bowl. Photo 6, cilantro being chopped on a cutting board. Photo 7, chopped red onion, cilantro, and minced garlic in the bowl. Photo 8, stirring the dip ingredients together. Photo 9, the completed broccoli dip in a white bowl.

Pour the pureed broccoli into a bowl and stir in minced garlic, finely chopped red onion, roughly chopped cilantro, and sea salt.

At this point the dip will be warm, so cover with plastic wrap and place in the refrigerator to chill.

Dipping and almond flour chip into a bowl of broccomole.

Serve cold along with some halved sweet mini peppers, almond flour crackers, or cumin lime tortilla chips! Enjoy!

A hand holding a chip that's been dipped in the broccoli dip (broccomole).

Here are more snacks and appetizers you’re sure to enjoy!

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Broccoli Dip (Broccomole)

5 from 2 votes

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Course: Snack

Cuisine: American

Keyword: broccoli dip, broccomole

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: cups

Calories: 90kcal

Author: Jennifer Brown

Ingredients

1 pound broccoli florets
1/3 cup chopped red onion
1 garlic clove, minced
1/4 cup chopped cilantro
juice of 2 limes
1 teaspoon sea salt
1/4 cup dry curd cottage cheese, also known as farmers cheese (optional)

Instructions

Wash and steam the florets until fork tender.
Transfer broccoli to a blender and add the lime juice. Add the dry curd cottage cheese if using it. Blend until smooth.
Transfer the pureed broccoli to a bowl and stir in the garlic, red onion, sea salt, and cilantro. Adjust flavors as needed.
The dip can be served while still warm but I prefer to eat it cold! Can be stored in an airtight container for 2 days in the refrigerator.

Notes

Fresh or frozen broccoli can be used.
The addition of the dry curd cottage cheese adds a bit of added creaminess to the dip but it’s completely optional.

* The calories calculated in this recipe are just an estimate and do not include the dry curd cottage cheese.

The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

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This recipe was originally posted July 2017 and was updated in August 2019 with new photos and clarification of directions.