Recipe By Sarah Gabriel
Published on August 28, 2024
Let’s be honest: Most versions are gloppy and bland. Rescuing this party favorite meant opting for fresh broccoli and reconsidering the creamy base.
Time
1 hr 5 minYield
Serves 12Why This Recipe Works
Frozen broccoli was mushy and bland, but lightly cooking fresh broccoli in the microwave provided ideal texture and flavor. The stems need longer than the florets, so we cook the two separately. Chopping both in the food processor makes for a pleasantly smooth dip, and a combination of mayonnaise and Greek yogurt creates a creamy, tangy base. With shallot, Parmesan cheese, and cayenne stirred in, this party dish was ready for its bread bowl—precut for easier eating.
Ingredients
12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and cut into ½-inch pieces
⅔ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons minced shallot
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
⅔ cup whole Greek yogurt
1 (8-inch) round sourdough bread
Instructions
Cook along with these step-by-step instructions
- Combine broccoli stalks and 1 tablespoon water in bowl. Cover and microwave until tender, about 5 minutes. Transfer to colander, rinse under cold water, and drain thoroughly. Transfer to dish towel and pat dry. Combine broccoli florets and 1 tablespoon water in now-empty bowl. Cover and microwave until just tender, about 3 minutes. Transfer to colander, rinse under cold water, and drain thoroughly. Transfer to dish towel and pat dry. (Keep stalks and florets separate.)
- Combine stalks, mayonnaise, Parmesan, shallot, garlic, salt, pepper, and cayenne in food processor and process until finely ground, about 30 seconds, scraping down sides of bowl as needed. Add florets and pulse until finely chopped, about 4 pulses. Transfer to bowl, stir in yogurt, and refrigerate for at least 30 minutes or up to 24 hours.Recipe TipMake the dip up to 24 hours ahead, but prepare and fill the bread bowl just before serving.
- Using paring knife, cut into top of bread at 45-degree angle, about 1 1/2 inches from edge. Continue to slice around bread at 45-degree angle in approximate 5-inch circle. Remove bread top and cut into bite-size pieces. Make vertical slices through perimeter of bread bowl at 1 1/2-inch intervals, stopping just shy of bottom crust. Transfer dip to bread bowl. Serve, using bread pieces to dip.Recipe TipOpt for a taller, domed loaf of sourdough over a flat, wide loaf. Serve with crudités, if desired.
Ask ATK
Have a Question?
We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!
0 Comments