SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor. Remove skin or squeeze soft garlic from roasted cloves and set aside. Cook borccoli in a steamer for 3 to 4 minutes, or until bright green. Set aside and allow to cool. Combine broccoli, garlic, cream cheese and chives in a food processor. Process until mixture is smooth. Remove from food processor and chill for 2 1/2 hours. Roasted garlic adds terrific flavor to this spread without any added fat. This is a good dip for a party served with crackers or fresh veggies. Recipe By :
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1118 (90%)|
|Amt Per Serving||% DV|
|Total Fat 124.3g||166 %|
|Saturated Fat 70g||350 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 399.2mg||123 %|
|Sodium 1165.2mg||40 %|
|Potassium 511.5mg||13 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 15.5g|
|Protein 21.7g||31 %|
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Calories per serving: 1245
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