• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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


  • 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.


Categories: Appetizer  Dip 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!