Broccoli Dip With Marinated Sun-Dried Tomatoes and Brazil Nuts

Ingredients

4 ounces reduced-fat ricotta cheese (use equivalent in soft tofu for

1 teaspoon vegetarian Worcester sauce (without anchovies)

10 ounces fresh broccoli, chopped, steamed soft, and drained

3 tablespoons sun-dried tomatoes soaked, then cut into chunks

1 tablespoon brazil nuts, chopped and toasted

Directions:

In a medium bowl, whisk the tofu and ricotta cheese, garlic, and Worcester sauce together. Add the broccoli and sun-dried tomatoes. Chill for 1 hour.

Garnish the broccoli veggie dip with brazil nuts before serving. Enjoy with whole wheat crackers or baked vegetable or tortilla chips.

This is an interesting Asian twist on the tasty broccoli dip - a veggie dip that is delicious and healthy at the same time.

This broccoli dip recipe has a lot of flavor from the sun-dried tomatoes, which give it a tangy, smoky note.

4 servings

Monday, February 14, 2011 - 3:05pm