Broccoli & Sun-dried Tomato Dip

4 cups broccoli florets
8 oz cream cheese, at room temperature
8 oz sour cream
1/3 cup minced sun-dried tomatoes (not oil packed)
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 minced shallot
2 cloves garlic
freshly ground black pepper

Steam the broccoli. Drain thoroughly. Finely chop or pulse briefly in a food processor. Saute the shallot and garlic in the olive oil. Allow it to cool slightly. Add the broccoli, sun-dried tomatoes, shallot, garlic, cream cheese, sour cream and spices to a large bowl. Use a mixer or spoon to combine. Use immediately or refrigerate until ready to eat.

My thoughts:

When I tried these Terra Chips that had carrots, blue potatoes and kobocha in them, I knew I had to make a vegetable-y dip. We had an abundance of broccoli so I steamed some up until it was tender then gave it a whirl in the VitaMix. I had some some sun-dried tomatoes so I added that along with some reduced fat cream cheese and sour cream. I mixed it together in my stand mixer using the whisk attachment and it came out really light and creamy. I normally don’t use a mixer for dips but I might always now, it really combined everything in just a few seconds.

The broccoli flavor in this dip is mild and contrasts nicely with the sharp sun-dried tomatoes. I like that is so packed with vegetables because then it doesn’t seem like such an indulgence to have some dip and chips with my lunch!


  1. yum my type of dip!

  2. Nice! I don't think I'd have ever thought to put broccoli with sun-dried tomatoes, but it's very pretty.

  3. i'd never think to use broccoli in a dip. this looks delicious

  4. What a good idea; I love the sound of this!

  5. What a great idea!! I think my kids would love this dip.