Broccoli Dip - 3g Carbs, 0g Fiber, 1g Sugar
From: Richler, Marie. Vegan Slow Cooker: Top 45 Inexpensive Vegan Slow Cooker Recipes-Life is Simpler And Healthier With No Meat! (Vegan Slow Cooker, Vegan Slow Cooker Recipes, ... Recipes, Vegan, Vegan Diet, Vegan Cookbook) (p. 21). Unknown. Kindle Edition.
Servings: 30
8 cups steamed broccoli florets
1 shallot
2 cups fresh baby spinach
2 jalapenos, seeds and stem removed
1 Tbsp nonpareil capers
2 Tbsp vegan Worcestershire sauce
16 oz vegan cream cheese
6 oz vegan sour cream
1/2 tsp freshly ground black pepper
4 Tbsp lemon juice
Pour about 2 inches of water into a heavy duty pot. Place over high flame and bring to a boil. Add the broccoli florets and cook for about 1 to 2 minutes or until fork tender, but not wilting. Remove with a slotted spoon and set aside. Blanch the baby spinach for 15 seconds, then remove and add to the broccoli.
Combine the boiled broccoli, spinach, jalapeno, shallot, capers, and Worcestershire sauce in a food processor or blender. Pulse to an almost smooth mixture. Stir in the vegan cream cheese and sour cream, then the lemon juice and black pepper. Pulse until smooth.
Pour the mixture into a 4 quart slow cooker. Cover and set to low, then cook for an hour. Transfer to a bowl and serve with toasted pita chips or vegetable sticks.
Nutrition From: https://happyforks.com/analyzer
Servings: 30
Serving Size: 1.7oz (48g) {1.7 oz equals 3.4 Tbsp}
Nutrition per Serving: 70 Calories, 54 Calories From Fat, 6g Total Fat, 3.7g Saturated Fat, 0g Trans Fat, 19mg Cholesterol, 102mg Sodium, 3g Total Carbs, 0g Dietary Fiber, 1g Sugars, 2g Protein – Vitamin A: 14% - Vitamin C: 8% - Calcium: 5% - Iron: 3%
Posted by: chefgloria1030@yahoo.com
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