Broccoli and Pea Guacamole Dip, adapted from Rancho La Puerta
3/4 cup broccoli florets
1 cup fresh or frozen peas, defrosted
2 medium avocados (about 8 ounces each), peeled and pit removed
1 medium tomato, diced
1/2 red onion, finely diced
1 scallion, trimmed and thinly sliced
1 jalapeño pepper, seeded and minced
4 cloves garlic, peeled and minced (about 4 teaspoons)
1/4 cup chopped fresh cilantro, plus cilantro for garnish
Juice of 2–3 limes (4 to 6 tablespoons fresh lime juice)
Salt to taste
Raw cut-up vegetables for dipping
1. Put the broccoli on a plate, sprinkle some water on top, cover with plastic wrap, and cook on high in the microwave for about 5 minutes, or until soft.
2. Transfer the broccoli and peas to a food processor, add the avocados, and process until smooth. Scrape the mixture into a bowl, then add the tomato, red onion, scallion, jalapeño, garlic, and chopped cilantro and season with lime juice and salt. You really have to keep tasting until you reach the right balance of lime juice and salt. Mix well, cover and refrigerate for up to 2 hours. When ready to serve, surround with cut up vegetables for dipping.
Yield: about 2 cups