Broccoli Dip
CATEGORIES
INGREDIENTS
  • 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
  1. In a large bowl, combine the yogurt and mayonnaise.
  2. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder.
  3. Cover and refrigerate for 3 hours or overnight.
  4. Cut the top fourth off the loaf of bread; carefully hollow out bottom of leaf, leaving a 1/2" shell.
  5. Set the shell aside.
  6. Cut the top and removed bread into cubes; place on an ungreased baking sheet.
  7. Bake at 350° for 8-10 minutes or until golden brown.
  8. Fill bread shell with dip.
  9. Serve with toasted bread cubes.