You want to try to remember to have some appetizers on hand for your holiday or Thanksgiving meal to keep everyone happy before the big meal comes out. There are lots of things that you can do that are easy, like making a simple antipasto platter, some shrimp cocktail, crackers and cheese or even just some onion dip and chips. One thing that can be a little different and look fancy is this recipe I got from Cook’s Country for broccoli dip in a bread bowl. It is really easy to make and you can make the dip a day or two in advance and then just put it all together right before you serve it.
Broccoli Dip in a Bread Bowl
12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and cut into 1/2-inch pieces
2/3 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons minced shallot
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2/3 cup whole Greek yogurt
1 (8-inch) round bread (whatever type you like)
Combine the broccoli stalks and 1 tablespoon of water in a bowl. Cover the bowl and microwave it until the stalks are tender, about 5 minutes. Transfer the stalks to a colander, rinse under cold water, and drain thoroughly. Transfer the stalks to a clean dish towel and pat dry. Combine the broccoli florets and 1 tablespoon of water in the same now-empty bowl. Cover the florets and microwave until just tender, about 3 minutes.Transfer the florets to a colander, rinse them under cold water and allow them to drain thoroughly. Transfer the florets to a clean dish towel and pat them dry. Keep the stalks and the florets separate.
Combine the stalks, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne pepper in a food processor and process until the mixture is finely ground, about 30 seconds., scraping down the sides of the bowl as needed. Add the florets and pulse until the florets are finely chopped, about 4 pulses. Transfer the mixture to a bowl, stir in the Greek yogurt, and refrigerate the dip for at least 30 minutes or up to 24 hours.
Using a paring knife, cut into the top of the loaf of bread at a 45-degree angle, about 1 1/2 inches from the edge. Continue to slice around the bread at a 45-degree angle in approximately a 5-inch circle. Remove the cut top of the bread and cut it into bite size pieces. Make vertical slices through the perimeter of the bread bowl at 1 1/2-inch intervals, stopping just shy of the bottom crust. Transfer the broccoli dip to the bread bowl. Serve, using bread pieces and crudites to dip.
I did make one slight change to the recipe itself. Instead of using mayonnaise I used some sour cream and I think it came out just fine. The slices into the bread bowl allow people to pull out pieces of the bread to dip into the dip itself. The goal is that you won’t actually have anything leftover from the whole set up, though I did have some extra broccoli dip left that did not fit into the bread bowl, so we have been able to have that with some cut-up vegetables like carrots, celery, peppers and the like. I think you could also easily substitute spinach for the broccoli in this if you prefer to have a spinach dip to serve. In either case, I really liked the texture thanks to the yogurt and the flavor of the broccoli and shallots was great. You really do need to blanch the broccoli for this to work out well. Raw broccoli would be too woody and I think frozen broccoli is just too mushy to use.
That’s all I have for today. Check back next time for some more recipes. There’s still lots to come that you can use to help plan your Thanksgiving. Until next time, enjoy the rest of your day and enjoy your meal!
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