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-in. 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. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.27 Kcal (131 kJ) | ||
| Calories from fat | 5.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 130.76mg | 5% | |
| Potassium | 85.93mg | 2% | |
| Total Carbs | 5.22g | 2% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 20.7mg | 34% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 44.19 Kcal (185 kJ) | ||
| Calories from fat | 7.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 1% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 1% | |
| Sodium | 184.78mg | 5% | |
| Potassium | 121.43mg | 2% | |
| Total Carbs | 7.37g | 2% | |
| Sugars | 3.2g | 9% | |
| Dietary Fiber | 1.72g | 5% | |
| Protein | 2.16g | 3% | |
| Vitamin C | 29.2mg | 34% | |
| Iron | 0.5mg | 2% | |
| Calcium | 23.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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