Broccoli Dip in a Bread Bowl |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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For a delicious herb dip, try this recipe suggested by Lisa Hawes of Dallas, Texas. It's great on a holiday buffet or just for good munching and fun to serve in a loaf of bread, she says. Ingredients:
1 cup fat-free plain yogurt |
1 cup fat-free mayonnaise |
3 cups 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. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight.
2. 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.
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