2 cups broccoli florets½ cup mayonnaise
2 teaspoons lemon juice
½ teaspoon salt
1 tablespoon dried basil
3 cloves garlic, chopped
1 slice bread, torn
METHOD
Cook
the broccoli in boiling water for 3 to 4 minutes until crisp-tender. Rinse in
cold water until cool and drain. Combine the broccoli with the remaining
ingredients in a food processor and process to a puree. Serve immediately or
refrigerate for up to 3 days until needed as a dip for vegetables or a spread
on sandwiches or on toasty French bread.
If not using immediately, leave out the lemon
juice until ready to serve to avoid turning the broccoli brown.
Based
on a recipe in Cooking Light
magazine.
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