Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming
Servings: 6
Calories: 148kcal
While I truly enjoy this savory, sweet, and spicy thick dip with steamed broccoli, it also goes nicely with bell pepper strips, baby carrots, snap peas, or blanched cauliflower.
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Ingredients
- 3 or 4 broccoli crowns
- 1/2 cup cooked mashed sweet potato see Sweet Potato Tips below
- 6 tablespoons creamy unsalted almond butter use sunflower seed or pumpkin seed butter for nut free
- 2 to 2 1/2 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 or grated fresh ginger
- 1/8 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 1/2 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.
Notes
- Sweet Potato Tips: To cook whole sweet potatoes, peel and cut them into 1/2-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.
- Credit for this Recipe: This recipe is reprinted with permission from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.
Nutrition
Calories: 148kcal