Broccomole

As you may have guessed, Broccomole is the broccoli version of Guacamole. I first heard of it as I was browsing a cookbook that was given to me as a Christmas gift. It was the very first recipe I read and I immediately knew I wanted to try it.
 As is often the case, the holidays can be brutal to one's diet, and this seemed like the perfect appetizer to make for those of us who are trying to get back on track by restricting carbs from our diets. And since I hear there's some sort of big game happening somewhere soon, I figured this would be the perfect time to share the recipe. I served mine with homemade low carb tortilla chips, but feel free to serve it with any kind of chips or any other assorted veggies.
I bet your guests will devour it!


1 large head broccoli
1/4 cup sour cream
1-2 tbs finely chopped onion
1 tbs mayonnaise
2 tbs lemon juice
1/2 tsp chili powder
salt and pepper to taste
tortilla chips


Cut off the florets of the broccoli and place them in the basket of a steamer. Cut off and discard the ends of the broccoli stems and use a vegetable peeler to remove the fibrous tough exterior of the stems. Cut them into smaller pieces and add the to the steamer. Steam the broccoli over simmering water until it is quite tender. Remove from steamer and let cool or chill.
Add all ingredients except the chips to a food processor and pulse until well pureed. Adjust seasoning if needed.  Serve with tortilla chips.

Tips:
The key to this recipe is making sure you cook the hell out of the broccoli so that it becomes nice and soft. Otherwise, it won't puree properly. Yes, you could boil it, but then it will become too watery.
Do you like it spicy? Add some chopped jalapeños, chopped chilis, or crushed red pepper flakes.
To make your own tortilla chips, cut flour tortillas (regular or low carb) into wedges. Place in a single layer on a baking tray, then brush with olive or vegetable oil. Sprinkle with salt and/or any other seasonings you like. Bake in a 400ºF for about 8-10 minutes or until lightly brown.