- 1 large bunch of fresh broccoli
- 1 to 2 tbsp extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- sea salt to taste
- 2 cloves garlic, chopped
- red pepper flakes ( optional )
In a food processor, blend all the ingredients listed until smooth. Scoop into an airtight container and refrigerate. About thirty minutes before serving, place in a glass decorative bowl and serve with fresh veggies or whole wheat pita bread cut into triangles. This dip can be made a couple of days in advance and will store well in refrigerator for up to three days.