Rich Thai Dip with Broccoli Trees

 

 

Rich Thai Dip with Broccoli Trees - a quick and easy dip that packs nutrients and protein as well as a high dose of flavor! perfect for any party.

 

you guys.

I have an EPICALLY DELICIOUS RECIPE for you today.

I know what you're thinking - here she goes again with the amazingly tasty best most awesome flavor...  but yeah. It is true. Again.

This Rich Thai Dip with Broccoli Trees is a perfect blend of sweet and savory. Broccoli trees are one of my favorite dippers, but this sensational spread accepts most vehicles - fresh bell pepper strips, carrot slices, cauliflower, a spoon.

Holiday, Game Day, Happy Hour at Home, or a random weekday like today - this dip fits any occasion. We have enjoyed it as a dip, as a sandwich spread, and thinned out as a sauce over roasted vegetables and wide rice noodles.

Oh so good. Those rice noodles are happening again soon. (I simply added some unsweetened plain cashew milk and whisked to a thinner sauce consistency.)

This Rich Thai Dip with Broccoli Trees is from Alisa Fleming's latest book, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets.

My new favorite Thai Dip is just one of many fantastic recipes in this book. Every recipe has gluten free, egg free, peanut free & soy free options, and eighty percent of the recipes are vegan.

From the Vanilla Cream Scones and the Strawberry Cheeseshake to the Chocolate Banana Split Muffins and Southwestern Sunrise Tacos, our breakfast and brunch is covered!

You have savory favorites like Nacho Pasta and Spanakorizo Squares (yep - SO good), and sweet treats like Oatmeal Apple Pie Cookies and Mylk Chocolate Cupcakes (already earning a "Best Chocolate Cupcakes Ever" distinction). There are recipes for every taste, every season, every one of us!

But that is not all! Alisa breaks down the basics of the basic ingredients used in these recipes - a great resource in itself.

Then there are menu plans. Several weeks worth of meal plans with snack ideas, prep schedules, and even a make ahead schedule and easy menus for entertaining.

Eat Dairy Free is a terrific resource, packed with information, tips, and tasty recipes. It will be a permanent staple in my kitchen library, and should be in yours too!

 

Rich Thai Dip with Broccoli Trees

YIELD: 6 servings

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

3 or 4 broccoli crowns
½ cup cooked mashed sweet potato (see Sweet Potato Tips below)
6 tablespoons creamy unsalted almond butter (sunflower / pumpkin seed butter for
nut free)
2 to 2 ½ tablespoons lime juice or rice vinegar
2 tablespoons non-GMO soy sauce, wheat-free tamari (for gluten free), or coconut aminos (for soy free)
2 tablespoons coconut sugar or loosely packed brown sugar
1 teaspoon sesame oil
1 teaspoon minced / grated fresh ginger
⅛ teaspoon crushed red pepper
Water or unsweetened plain dairy-free milk beverage, as needed

INSTRUCTIONS:

Cut the broccoli into stalks and steam for 3 to 5 minutes. For dipping purposes, broccoli stalks that are relatively crisp-tender work best.

Put the sweet potato, nut butter, 2 tablespoons lime juice or vinegar, soy sauce, sweetener,
oil, ginger, and crushed red pepper in your blender or food processor and blend until smooth, about 1 minute. Taste, and if desired, blend in the remaining ½ tablespoon lime juice or rice vinegar.

Serve the dip immediately with the steamed broccoli stalks, or cover and refrigerate it for 1
hour to thicken before serving. If it becomes too thick, whisk in water or milk beverage, 1
teaspoon at a time, to thin.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Sweet Potato Tips: To cook whole sweet potatoes, peel and cut them into ½-inch disks, then
steam for about 15 minutes. Steaming preserves more of the flavor and nutrients than boiling.
For a super-fast dip, you can use canned sweet potato puree. If you don’t have sweet potatoes
or sweet potato puree on hand, squash, carrot, or pumpkin puree makes a tasty substitute.

happy dipping!

 

 

Rich Thai Dip with Broccoli Trees recipe shared with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018).

 

 

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery - add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

 

 

 

about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

 

printable Rich Thai Dip with Broccoli Trees recipe:

Yield: 6 servings

Rich Thai Dip with Broccoli Trees

Print

Rich Thai Dip with Broccoli Trees - a quick and easy dip that packs nutrients and protein as well as a high dose of flavor! perfect for any party.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 3 or 4 broccoli crowns
• ½ cup cooked mashed sweet potato (see Sweet Potato Tips below)
• 6 tablespoons creamy unsalted nut butter (sunflower for nut free)
• 2 to 2 ½ tablespoons lime juice or rice vinegar
• 2 tablespoons non-GMO soy sauce, wheat-free tamari (for gluten free), or coconut aminos (for soy free)
• 2 tablespoons coconut sugar or loosely packed brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon minced / grated fresh ginger
• ⅛ teaspoon crushed red pepper
• Water or unsweetened plain dairy-free milk beverage, as needed

Instructions

1. Cut the broccoli into stalks and steam for 3 to 5 minutes. For dipping purposes, broccoli stalks that are relatively crisp-tender work best.
2. Put the sweet potato, nut butter, 2 tablespoons lime juice or vinegar, soy sauce, sweetener, oil, ginger, and crushed red pepper in your blender or food processor and blend until smooth, about 1 minute. Taste, and if desired, blend in the remaining ½ tablespoon lime juice or rice vinegar.
3. Serve the dip immediately with the steamed broccoli stalks, or cover and refrigerate it for 1 hour to thicken before serving. If it becomes too thick, whisk in water or milk beverage, 1 teaspoon at a time, to thin.
4. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

dairy, egg, soy and gluten free, vegan

Sweet Potato Tips: To cook whole sweet potatoes, peel and cut them into ½-inch disks, then steam for about 15 minutes. Steaming preserves more of the flavor and nutrients than boiling.

For a super-fast dip, you can use canned sweet potato puree. If you don’t have sweet potatoes or sweet potato puree on hand, squash, carrot, or pumpkin puree makes a tasty substitute.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  365 Everyday Value, Cashew Butter Creamy, 16 Ounce
• 
  Marukan Rice Vinegar (12 ounce)
• 
  Tamari GF Soy Sauce
• 
  Organic Coconut Sugar
• 
  Toasted Sesame Oil
• 
  Elmhurst - Unsweetened Cashew Milk - Vegan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 259Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 306mgCarbohydrates: 19gFiber: 6gSugar: 7gProtein: 9g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.