More Great Recipes: Appetizer | Dip

Broccoli Dip

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Member since 2007

Serves | Prep Time | Cook 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.

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