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.
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.
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!
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.
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!
Note: If using frozen broccoli and steaming in the bag, be sure to use a slotted spoon to transfer the broccoli into the blender. Do not add any water from the bag or the dip will be too runny.
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.
Here are more snacks and appetizers you’re sure to enjoy!
- Baked Black Bean Tater Tots
- Instant Pot Chicken Wings
- Pineapple Avocado Salsa
- Herbed Cheese and Bacon Stuffed Mini Peppers
- Rosemary Infused Cranberry Brie Tartlets
If you’ve made this recipe, be sure to leave a comment and star rating below!
Broccoli Dip (Broccomole)
- 1 pound broccoli florets
- ⅓ cup chopped red onion
- 1 garlic clove, minced
- ¼ cup chopped cilantro
- juice of 2 limes
- 1 teaspoon sea salt
- ¼ cup dry curd cottage cheese, also known as farmers cheese (optional)
- Wash and steam the florets until fork tender.
- Transfer only the broccoli (not any water) 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.
- Fresh or frozen broccoli can be used.
- If steaming frozen broccoli in a bag, be sure to use a slotted spoon to transfer the broccoli to the blender. You don't want any water from the bag to go into the blender because it will make the dip too runny.
- The addition of the dry curd cottage cheese adds a bit of added creaminess to the dip but it's completely optional.
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This recipe was originally posted July 2017 and was updated in August 2019 with new photos and clarification of directions.