This broccoli dip is made with roasted broccoli, buttery beans, flavourful garlic, refreshing basil and lemon juice for a delicious, satisfying snack. This creamy dip is nutritious, dairy free and easy to make.
Making a broccoli dip is a delicious way to enjoy this vegetable. It involves roasting the broccoli, then simply pureeing with a handful of ingredients for a delicious, creamy dip. To make this dip I used both the florets as well as the stem of the broccoli. The stem is crunchy, juicy, with a slightly nutty flavour (when roasted), similar to kohlrabi. Using the entire vegetable not only adds flavour but also means that nothing gets wasted!
My roasted broccoli dip is nutritious as well as satisfying thanks to the butter beans, which add bulk and protein, as well as help produce a creamy finish. The basil adds a Mediterranean twist while the garlic enhances the flavour adding more complexity (see the full list of ingredients below). This recipe is vegan, low in fat and easy to prepare.
Broccoli dip ingredients and substitutions
- Broccoli: make sure it's firm and has a bright green colour. I used both the florets and stem, but you can just use the florets, if preferred.
- Beans: I used butter beans, which have an exceptionally creamy texture (perfect also in a stew as well as vegetable casserole), but you can use any white bean variety.
- Garlic: I used both garlic powder as well as fresh garlic.
- Basil: fresh is best.
- Onion granules/powder.
- Olive oil.
- Lemon juice.
- Salt.
How to prepare the broccoli
Preparing broccoli for this dip is easy. Start by cutting the stem and separating the florets. I recommend cutting larger florets in half to ensure all the broccoli pieces roast evenly. Then simply season, drizzle with oil and place in a hot oven for about 15 minutes (see detailed instructions below).
Can I boil or steam the broccoli instead of roasting
I don't recommend it. Not only does roasted broccoli have more depth of flavour, but it also contains less moisture than boiled/steamed broccoli. Too much moisture will affect the consistency of your dip, which may end up being too watery.
Step-by-step recipe instructions
1. Roast broccoli: Preheat the oven to 375F/190C/170 fan/gas mark 5. Peel the broccoli stem to remove the tough outer layer then cut in half lengthwise. Cut the florets in half (or leave whole if small). Arrange on top of a large baking sheet lined with parchment, season lightly and sprinkle over the garlic and onion powders. Drizzle with a tablespoon of oil and roast in the centre of the oven for about 15 minutes (until the broccoli is lightly browned around the edges but is still a vivid green colour).
TIP: Alternatively place the broccoli pieces in a bowl, add the oil and seasoning and stir thoroughly before arranging on top of the baking sheet.
2. Cool: Remove from the oven and set aside to cool before making the dip.
3. Puree ingredients: Combine the broccoli, beans, basil leaves, garlic, lemon juice, 1 tablespoon of oil and about ⅓ teaspoon of fine sea salt (or to taste). Puree until smooth and creamy. Taste and adjust the flavour if needed (or add a little more lemon juice if the mixture is too thick). Cover and refrigerate for 30 minutes before serving, if possible.
*Scroll down to the bottom of the post for a full list of ingredients and instructions.
How to garnish broccoli dip
I garnished my homemade broccoli dip with finely chopped sundried tomatoes, sundried tomato oil, pan toasted sunflower seeds and some red pepper flakes. Alternative options could include another oil, such as extra virgin olive oil, a spoonful of sundried tomato pesto, finely chopped chives or pine nuts.
Serving suggestions
This vegan broccoli and bean dip is delicious served as a wholesome snack with nachos, crackers, pita bread, breadsticks or veggie sticks. It also works well as a spread for sandwiches or in wraps along with other ingredients, such as avocado, chicken, tomato, cucumber and many more.
Top tips
- Make sure your broccoli is firm and has a bright green colour.
- Brush the broccoli slices with the oil thoroughly and roast in a single layer.
- Do not roast the broccoli for too long. It should be lightly browned around the edges, but still feel firm and have a vivid green colour.
- Drain the beans and dry thoroughly using a paper towel.
- I used an immersion blender to puree the ingredients, but if you've got a good food processor you can use that, instead.
- This healthy broccoli dip with beans is best served chilled. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
Related recipes to try next
- Simple Broccoli Patties
- Creamy Roasted Cauliflower Dip
- Beet Hummus without Tahini
- Roasted Eggplant Dip
See also these other easy, delicious snack recipes!
Recipe
Roasted Broccoli Dip
Equipment
- Large baking sheet
- Immersion blender
- Mixing bowl
Ingredients
- 8.82 ounces (250 g) broccoli a mixture of florets and stem, approx. ½ med. broccoli
- 1 can butter beans 14.11oz, drained, rinsed and dried, see *Notes
- ½ garlic clove or use 1 for a more intense garlic flavour
- ¼ teaspoon garlic and onion powders EACH
- 12 large basil leaves finely chopped
- 1½ tablespoons lemon juice
- 2 tablespoons olive oil
- ⅓ teaspoon fine sea salt or to taste, plus a little more for seasoning the broccoli
Instructions
- Roast broccoli: Preheat the oven to 375F/190C/170 fan/gas mark 5. Peel the broccoli stem to remove the tough outer layer then cut in half lengthwise. Cut the florets in half (or leave whole if small). Arrange on top of a large baking sheet lined with parchment, season lightly and sprinkle over the garlic and onion powders. Drizzle with a tablespoon of oil and roast in the centre of the oven for about 15 minutes (until the broccoli is lightly browned around the edges but is still a vivid green colour).TIP: Alternatively place the broccoli pieces in a bowl, add the oil and seasoning and stir thoroughly before arranging on top of the baking sheet.
- Remove from the oven and set aside to cool before making the dip.
- Puree ingredients: Combine the broccoli, beans, basil leaves, garlic, lemon juice, 1 tablespoon of oil and about ⅓ teaspoon of fine sea salt (or to taste). Puree until smooth and creamy. Taste and adjust the flavour if needed (or add a little more lemon juice if the mixture is too thick). Cover and refrigerate for 30 minutes before serving, if possible.
Notes
- Make sure your broccoli is firm and has a bright green colour.
- Brush the broccoli slices with the oil thoroughly and roast in a single layer.
- Do not roast the broccoli for too long. It should be lightly browned around the edges, but still feel firm and have a vivid green colour.
- *Drain the beans, rinse and dry thoroughly using a paper towel.
- I used an immersion blender to puree the mixture, but if you've got a good food processor you can use that, instead.
- This healthy broccoli dip with beans is best served chilled. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
- See garnish suggestions in the post.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this broccoli dip recipe I'd love to know how it turns out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Pinterest and Instagram for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!
Laura says
How do you think this would work with just broccoli stem? I always have left over broccoli stem laying around when I've used the florets for something else.
Monika says
I haven't tried using just the stems so I am not sure, but I think your dip might have a little too much moisture and less colour. I think adding at least a few florets might be a good idea.