Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.
Broccoli can be cooked 1 day ahead and chilled in a sealed bag. • Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
25 min
Yield
Makes 8 (side dish or hors d'oeuvre) servings
Ingredients
Preparation
Step 1
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
Step 2
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.
Recipe notes
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