5 from 12 votes
Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming
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.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
6
Calories:
148 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Asian, Thai
Ingredients
- 3 broccoli crowns or 4 crowns
- 1/2 cup sweet potato see Sweet Potato Tips below, cooked, mashed
- 6 tablespoons almond butter use sunflower seed or pumpkin seed butter for nut free, creamy, unsalted
- 2 to 2 1/2 tablespoons lime juice or rice vinegar
- 2 tablespoons soy sauce wheat-free tamari (for gluten free), or coconut aminos (for soy free, non-GMO
- 2 tablespoons coconut sugar or loosely packed brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger minced or grated
- 1/8 teaspoon crushed red pepper
- water as needed, or unsweetened plain dairy-free milk beverage
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.