Pureed Vegetable Dip

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  • 2 T olive oil
  • 2 cups chopped onion
  • 1/2 t Clover Valley Farms Herb Infused Salt
  • lots of black pepper
  • 1/4 t thyme
  • 1/2 t basil
  • 1 clove garlic crushed
  • 1 1/2 cups chopped broccoli
  • 1 cup chopped yellow summer squash
  • 1 medium green bell pepper chopped
  • 2 T Clover Valley Farms Herb Infused Vinegar
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup toasted sesame seeds
  • 1 cup finely-minced pitted black olives
  1. In a very large skillet, begin sautéing the onion in olive oil, with salt, pepper and herbs.
  2. After a few minutes, add the garlic, broccoli, squash, and bell pepper. Stir well, cover, and cook over medium heat 10-15 minutes, stirring occasionally.
  3. Remove from heat, stir in vinegar and let cool to room temperature.
  4. Puree the sauté (include all its liquid-whatever there is of it) in a food processor.
  5. Return the puree to a bowl, mix in the toasted seeds and minced olives, and chill, covered, until cold.
Recipe Notes

Serve with bread, crackers, or chips.
From The Enchanted Broccoli Forest Mollie Katzen

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