Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming

Name: Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving
Ingredients: 3 or 4 broccoli crowns; 1/2 cup cooked mashed sweet potato; 6 tablespoons creamy unsalted almond butter; 2 to 2 1/2 tablespoons lime juice or rice vinegar; 2 tablespoons non-GMO soy sauce; 2 tablespoons coconut sugar or loosely packed brown sugar; 1 teaspoon sesame oil; 1 teaspoon minced or grated fresh ginger; 1/8 teaspoon crushed red pepper; Water or unsweetened plain dairy-free milk beverage

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6
Calories
148 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
Asian, Thai

Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming

Grace Winter

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While I truly enjoy this savory, sweet, and spicy thick dip with steamed broccoli, it also goes nicely with bell pepper strips, baby carrots, snap peas, or blanched cauliflower.

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Ingredients

Servings

3 or 4 broccoli crowns
1/2 cup cooked mashed sweet potato see Sweet Potato Tips below
6 tablespoons creamy unsalted almond butter use sunflower seed or pumpkin seed butter for nut free
2 to 2 1/2 tablespoons lime juice or rice vinegar
2 tablespoons non-GMO soy sauce wheat-free tamari (for gluten free), or coconut aminos (for soy free)
2 tablespoons coconut sugar or loosely packed brown sugar
1 teaspoon sesame oil
1 teaspoon minced or grated fresh ginger
1/8 teaspoon crushed red pepper
Water or unsweetened plain dairy-free milk beverage as needed

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Notes

Sweet Potato Tips: To cook whole sweet potatoes, peel and cut them into 1/2-inch disks, then steam for about 15 minutes. Steaming preserves more of the flavor and nutrients than boiling. For a super-fast dip, you can use canned sweet potato puree. If you don’t have sweet potatoes or sweet potato puree on hand, squash, carrot, or pumpkin puree makes a tasty substitute.
Credit for this Recipe: This recipe is reprinted with permission from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.