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Healthy and Creamy Broccoli Feta Yogurt Dip

Vegetables usually do not play a big role in holiday appetizers so this dip will bring a healthy and different vibe to your holiday party! You can make this dip 1-2 days ahead, refrigerating the broccoli and the cream cheese mixture separately. You will add the Tabasco, banana peppers, lemon juice and juice from the banana peppers at the end along with the broccoli to keep the colors and flavors bright and vibrant.

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 people

Ingredients

  • 1 1/2 pounds broccoli florets cut into even pieces
  • 2 tablespoons salt for the water
  • 1 tablespoon olive oil
  • 2 large shallots finely minced
  • 3 cloves garlic finely minced
  • 1 1/2 tablespoons dried oregano rubbed between your fingers to release the oils
  • 8 ounces mixed, pitted green and kalamata olives and roasted garlic cloves from the supermarket olive bar. If you can't find roasted garlic, roast two heads of garlic as explained below before proceeding with the recipe.
  • 1/3 cup Italian parsley leaves only
  • 2 8-ounce bars of Philadelphia cream cheese Softened at room temperature. I use reduced fat (not fat-free)
  • 6 ounces feta cheese I used Bulgarian but any salty feta will do
  • 2 5.3 ounce cups Stonyfield Farms Greek Yogurt
  • 1/3 cup sweet pickled banana peppers roughly chopped
  • juice of one lemon
  • 1/4-1/2 teaspoon Tabasco sauce the red sauce. Use the smaller amount if you don't want the dip too spicy
  • 3 tablespoons juice from the sweet pickled banana peppers
  • 1/4 cup finely chopped chives

Instructions

  1. Fill a large bowl that will hold all of the broccoli with cold water and some ice cubes.

  2. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and when the water comes back to the boil, cook for two minutes. Immediately drain the broccoli and plunge into the ice water for one minute. Drain, dry and set aside. 

  3. In an 8 ounce Pyrex measuring cup, mix the minced shallots, the minced garlic and the oil. Microwave on high for two minutes and set aside.

  4. In the bowl of the food processor, first put the roasted garlic cloves you purchased on the olive bar. If you don't have them, roast two large heads of garlic wrapped in foil and coated with a little olive oil in the oven at 350 degrees for 45 minutes. Once roasted, process them in the food processor along with the parsley.

  5. Add the mixed olives and Paquillo peppers to the bowl and just pulse them a few times until they are barely chopped but make sure there are no large pieces. Add the softened cream cheese, the microwaved shallots and garlic, oregano and feta cheese. Pulse the mixture until it is just mixed and put in a baking dish. I used a 9" x 4"x 4" decorative ceramic dish but you could use an 8" square glass baking dish.

  6. At this point you can refrigerate the cream cheese mixture and the broccoli separately for up to two days. Once you are ready to serve the dip, remove all of the ingredients from the refrigerator at least an hour before baking. 

  7. Preheat the oven to 375 degrees. Bake the cream cheese mixture, covered with foil for 20 minutes until it is bubbling hot. 

  8. Increase the oven temperature to 400 degrees, remove the dish from the oven and add the banana peppers, the juice from the banana peppers, lemon juice, chopped broccoli, Tabasco and chopped chives. Stir well and put back in the oven for 10 minutes until it is just bubbling. You want the dip to be hot but you do not want to overcook the broccoli.

  9. Serve the dip with carrots and celery and pita chips. You can also use herbed crackers which will enhance the flavors of the dip.