Behold the broccoli basil parmesan dip, which I served at my 28th Birthday Party along with a caramelized onion, mustard green, walnut yogurt dip and a kabocha miso dip. (More on those later.)
My dip philosophy is to have something green, something familiar, something cheesy, something pungent, and something hearty. This dip covers the first three. I have a soft place in my heart for overcooked broccoli. Perhaps it's memories of school cafeterias, or an American dish I never had in my stir-fry-and-leave-the-broccoli-green household.
Here, the basil brightens, but doesn't mask the distinctive mustiness of overcooked broccoli. And the cheese makes this a kid's kind of dip. It's like a pesto meets broccoli and Velveeta.
RECIPE: Steam 3 stalks of broccoli. Add one can of cannellini beans and 2 tablespoons grated Parmesan. Vitamix until smooth, then chill. Before serving, bring to room temperature and Vitamix ~15 leaves of basil. Stir 2 more tablespoons of Parmesan and Vitamix again, or leave as-is, depending on the texture you like.