Broccoli Kale Basil White Bean dip
Servings 2 cups
Ingredients
- 1 cup (8 oz) fresh frozen broccoli florets
- ½ small bunch kale, stems removed about 3 large or 5 small leaves
- 1 (15 oz) can white beans drained and rinsed
- 1 cup loosely packed basil
- 2 tbsp lemon juice
- 2 tbsp mellow white miso paste
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
Items you can prep ahead (optional)
- Prep 1 cup (8 oz) broccoli florets (or use frozen)
- Remove stems from ½ small bunch kale (about 3 large or 5 small leaves)
- Make the dip
Instructions
- Bring a pot of water to a boil. Add the broccoli florets and kale leaves and boil for 3-5 minutes or until fork tender. Use tongs to transfer them to a high speed blender, shaking off as much water as you can. Let the veggies cool/steam off for a few minutes.
- In the blender, add the beans, basil, lemon, miso, oil, salt, and pepper. Blend until smooth, using a tamper tool to help encourage blending. I find this dip blends more easily at a lower speed. If it’s not blending easily for you, add a bit more oil or water.
- Taste and add more salt or lemon, if needed. Serve topped with olive oil and flaky salt. Best enjoyed with pita or tortilla chips and crudite (raw veggies) for dipping.
Notes
Substitutions:
- Use 2-3 cups broccoli florets and skip the kale or use 1 bunch of kale and skip the broccoli.
- If you can’t find miso paste, leave it out and increase the salt to 1 teaspoon and try adding a splash of soy sauce.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Enjoy this dip right out of the fridge or at room temperature topped with oil, salt, and pepper.
- Sprinkle some feta or parmesan cheese over top to serve.
- Use it as a sauce topper for bowls.