Broccoli & Greek Yogurt Dip

1. 1
   prep · ~3 min

   Blanch the broccoli florets.

   1.Bring 4 cups of water to a rolling boil in a medium saucepan.

   2.Add broccoli florets and cook for 2 minutes until bright green and tender-crisp.

   3.Drain immediately and transfer to a bowl of ice water to stop the cooking.

   4.Drain again and pat completely dry with a clean kitchen towel.
2. 2
   prep · ~2 min

   Chop the broccoli finely.

   Transfer the cooled, dried broccoli florets to a cutting board. Chop with a sharp knife until the pieces are rice-sized and no large chunks remain. This ensures every scoop of dip is loaded with flavor.

3. 3
   mix · ~3 min

   Combine all ingredients.

   1.In a medium mixing bowl, spoon in the Greek yogurt and add the chopped broccoli.

   2.Add the minced garlic, fresh lemon juice, and olive oil.

   3.Stir until everything is evenly combined and the mixture turns pale green.

   4.Season with a pinch each of salt and black pepper, then mix once more.

   TIPLetting the dip rest in the fridge for 10 minutes before serving helps the garlic mellow and the flavors come together beautifully.
4. 4
   serve

   Transfer to a serving bowl and enjoy.

   Spoon the dip into a wide, shallow bowl. Drizzle with an extra glug of olive oil and a crack of black pepper if you like. Serve with crunchy crudités, pita chips, or spread onto crackers.

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