Broccoli Dip


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup plain yogurt
1 cup mayonnaise
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
1 jar (2 ounces) diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 loaf (1 pound) unsliced French bread


Directions

In a large bowl, combine the yogurt and mayonnaise.


Stir in broccoli, pimientos, parsley, onion, dill and garlic powder.


Cover and refrigerate for 3 hours or overnight.


Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2" shell.


Set the shell aside.


Cut the top and removed bread into cubes; place on an ungreased baking sheet.


Bake at 350° for 8-10 minutes or until golden brown.


Fill bread shell with dip.


Serve with toasted bread cubes.


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