Warm broccoli dip
- 3 cups broccoli, chopped
- 1 spring onion (including green top), finely chopped
- 1 tsp olive oil
- 60 g reduced-fat cream cheese
- 1 tbs fresh coriander, freshly chopped
- pepper, to taste
- 3 carrots, sliced into batons
- 3 stalk celery, sliced into batons
- 12 grainy crackers
- Cook broccoli until very soft.
- Drain well in a colander then transfer to a food processor or blender. Add remaining ingredients and process. Stop processor to scrape the sides several times until dip is smooth.
- Serve warm.
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|per serve||per 100g|
|Energy||387 kJ||320 kJ|
|Protein||5.1 g||4.2 g|
|Fat, total||3.8 g||3.1 g|
|— saturated||1.8 g||1.5 g|
|Carbohydrate||7.6 g||6.3 g|
|— sugars||2.8 g||2.3 g|
|Sodium||133.8 mg||110.8 mg|
|Fibre||4 g||3.3 g|