Black Garlic Kitchen

Black Garlic Purple Sprouting Broccoli Dip

A gloriously moreish combination of cream cheese and purple sprouting broccoli with a subtle hint of Black Garlic served with irresistible Black Garlic Pitta Chips. A perennial favourite in the Black Garlic Kitchen and always the first thing we make with our spring season purple sprouting broccoli with a sprinkling of our spring season chives and garlic chives. 

Black Garlic Kitchen Garden showcase spring vegetable – Purple Sprouting Broccoli

Black Garlic Broccoli dip

Prep: 10 mins | Cook: 3 mins (for the Purple Sprouting Broccoli | Serves: 4 as a dip

V: use vegetarian cheese alternative

Ingredients

For the Dip

  • 225g purple sprouting broccoli – washed and trimmed – florets only
  • 2 spring onions – roughly chopped
  • 100g cream cheese
  • 2 tbsp freshly grated Parmesan cheese or vegetarian hard cheese alternative
  • 4 tbsp BGK’s Black Garlic Mayonnaise or commercially available Black Garlic Mayonnaise or shop bought mayonnaise mixed with 1tsp Black Garlic Paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 6 cloves Black Garlic
  • Salt and freshly ground black pepper
  • Handful snipped fresh chives or garlic chives
 
To Serve

Method

  • Bring a saucepan of water to a rolling boil. Add the broccoli, boil for 3 minutes. Drain, then immediately plunge into ice water to retain the vibrant colour and to stop the cooking process. Drain thoroughly on kitchen towel.
  • Place the cooked broccoli plus the remaining ingredients for the dip (with the exception of the Black Garlic, chives and salt and pepper), into a food processor (or into a bowl if using a stick blender). Process until smooth.
  • Add the Black Garlic cloves and pulse briefly.
  • Season to taste with salt and freshly ground black pepper.
  • Place in the refrigerator until ready to serve.
 
To Serve: place the dip into a serving bowl and scatter with snipped chives. Serve with BGK’s Black Garlic Pitta Chips.

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