Need a spring break snack? Try Broccomole.

One of my favorite pastimes is a cookout. Throw a couple pieces of meat on the grill, sit around the porch with friends and enjoy a good time. I got into enjoying this habit thanks to a good friend, Johnny Miller, in Lafayette. Over time, the cookouts grew to be an every Sunday event. We’d all eat like kings, trying to forget that the following day was Monday.

Each time Miller hosted a cookout, he’d try something new. About a month ago, he brought out broccomole, a.k.a. broccoli guacamole. After mentioning it, he started laughing, saying, “I know what you’re thinking, but it’s delicious.” And it was. By replacing the avocado with broccoli, this dip has hardly any fat and is low in carbs, Miller says.

With spring break upon us, this could be a welcome addition to the outdoor parties and barbecues. Plus, it’s easy to make. Here’s the recipe Miller used for his broccomole. —Matthew Sigur

3 cups chopped broccoli
1 jalapeno, chopped and seeds removed
2 Tbsp. green onions
1 tsp. olive oil
2 oz. fat free cream cheese (or silken tofu, goat cheese, sour cream, or cashew cream)
Ľ tsp. chili powder
1 Tbsp. cilantro
Ľ tsp. each of salt, black pepper and garlic powder

1. Cook the broccoli in lightly salted water until very soft. Then drain.
2. Transfer the broccoli to a food processor. Add the remaining ingredients and process until smooth. Add additional olive oil for a smoother texture.
3. Serve warm.