Go Back
–+ servings
Top down view of creamy broccoli dip with sundried tomatoes and seeds on white plate with herbs and crisps in background.
Print

Roasted Broccoli Dip

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 dairy free, nutritious and easy to make.
Course Snack
Cuisine gluten free, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Cooling the broccoli 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 105kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Immersion blender
  • Mixing bowl

Ingredients

  • 8.82 ounces 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
US Customary - Metric

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

Serving: 1serving | Calories: 105kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 209mg | Potassium: 352mg | Fiber: 4g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 39mg | Calcium: 29mg | Iron: 1mg