Roasted Broccoli Stem Dip with Parmesan-Black Pepper Pita Chips

roasted broccoli stem dip with parmesan black pepper pita chips

In my week covering broccoli and exploring some different ways of preparing it, I really wanted to do something with the broccoli stems. They kind of get the shaft. They are admittedly not as aesthetically pleasing as the florets, and when not pureed, don’t seem to taste as good either. But they still deserve their day in court, so to speak, and apparently Jennifer Perillo thinks so too. When I was hunting around for broccoli recipes to make for this week, I immediately lit up when I saw that she had made a dip out of broccoli stems for her book.

roasted broccoli stems

Seeing as I simply adore dips of just about any kind, I knew this was going on the menu. I must say, it’s a pretty ingenious idea! The stems are roasted, then pureed with lemon and Greek yogurt and a touch of Parmesan. The end result is extremely tasty! It was smooth and somewhat creamy, very lemony, and didn’t scream broccoli stems at you. I have no children to test-drive this on, but I think you could at least get a child to try it, and who knows, maybe even like it!

Parmesan Black Pepper Pita Chips

I do heartily recommend it for a healthier dip and appetizer alternative. I absolutely loved the pita chips I made for dunkers (also from Jennie’s book), but if you wanted to go even more low-calorie, you could use carrot sticks, celery sticks, and red bell pepper pieces. Enjoy!

Roasted Broccoli Stem Dip

{One year ago: Easy Cranberry Apple Cake}

Source: Homemade with Love by Jennifer Perillo

Ingredients:

DIP:
3 cups coarsely chopped broccoli stems, from about 1 medium head of broccoli (I like to peel my stems before chopping them)
Olive oil
Kosher salt and black pepper
1 garlic clove, smashed and peeled
Freshly squeezed juice of half a lemon
2 tsp grated Parmesan cheese
½ cup plain Greek yogurt
1/8 tsp ground cinnamon

PITA CHIPS:
4 whole wheat pita breads, cut into eighths
4 tbs unsalted butter, melted
¼ cup grated Parmesan cheese
Freshly ground black pepper

Directions:

DIP:
Preheat the oven to 400 F. Toss the broccoli with the olive oil, salt and pepper in an 8-inch square baking dish. Roast in the oven until the pieces are tender when pierced with a sharp paring knife, about 18 to 20 minutes.
Scrape the broccoli into the food processor bowl. Add the garlic, lemon juice, cheese and half the yogurt. Pulse 2 to 3 times to break up the broccoli, then process for 1 to 2 minutes until it takes on a chunky, pesto-like consistence. Stop the machine, add the remaining half of the yogurt, and process again until very smooth. Taste, and add additional salt and pepper if needed.
Transfer the dip to a bowl and serve with the dunkers of your choice.

PITA CHIPS:
Preheat the oven to 400 F (or keep it there from the broccoli stems). Lightly grease a baking sheet. Spread the pita wedges onto the sheet in an even layer. Brush each wedge with the melted butter. Evenly sprinkle the Parmesan cheese onto the pitas, then liberally sprinkle them with black pepper, to your heart’s desire.
Bake 10 to 12 minutes, until the chips are lightly golden brown and crisped. Remove from the oven, let cool slightly and serve with the dip.

3 Responses to Roasted Broccoli Stem Dip with Parmesan-Black Pepper Pita Chips

  1. Julie,
    This sounds brilliant, and an Awesome Veggie App (that means my trigger finger’s about to pin to my board!)
    Thanks!

  2. Pingback: Broccoli Cheddar Quiche | The Texan New Yorker

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