Title: Broccomole
 Categories: Dip
      Yield: 8 Servings
 
  1 1/2 c  Cooked broccoli stems; tough
           -outer layers removed
  1 1/2 tb Fresh squeezed lemon juice
    1/4 ts Cumin; ground
    1/8 ts Garlic powder
    1/2    Diced tomato
      1    Sliced scallion
      1 cn (small) green chilis;
           -chopped (he does not
           -specify size)
 
I took this recipe straight out of the New McDougall Cookbook:
  
  In a food processor, blend the broccoli stems with the lemon juice,
  cumin and garlic powder until completely smooth. Add the remaining
  ingredients and mix well by hand, do not blend. Chill before serving
  for best flavor.
  
  He says this would be great with burritos, tostadas or as an
  appetizer with chips and salsa.