I invented these dips during the Group Study project, as a way to get more high-fiber green veggies in. ... Both are terrific with pork rinds, and for dipping chunks of cold roast meat.

Broccoli Dip

100g broccoli (approx 1 cup chopped)
1 large green onion
4 Tbsp mayonnaise
1 tsp dijon mustard
1/2 tsp dried basil
1/4 tsp ground cumin
dash salt

- Steam the broccoli -- rinse under cold water, and drain well. Finely chop along with the onion in food processor or blender. Add mayo, dijon, herbs ... then purée to desired smoothness. Chill at least an hour for flavours to blend.

calories: 437
Fat: 45g
Carbs: 9.5g / Fiber: 4g / 5.5g ECC
Protein: 5g


Brussels Sprout Dip

100g brussels sprouts (approx. 6 med-size sprouts)
4 Tbsp mayonnaise
1 tsp dijon mustard
1 tsp finely grated lemon peel
1 Tbsp fresh lemon juice
1/2 tsp dried basil
salt & pepper to taste

- Steam the sprouts, rinse under cold water and drain well. Process sprouts until finely chopped. Add remaining ingredients and purée. Chill for an hour to let flavours develop.

calories: 436
Fat: 44g
Carbs: 10g / Fiber: 4g / 6g ECC
Protein: 4g


Enjoy!

Doreen