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Broccoli Dip in a Bread Bowl

By: Lisa Hawes  
"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."

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Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 cup fat-free plain yogurt
  • 1 cup fat-free mayonnaise
  • 1 (10 ounce) package chopped frozen broccoli, thawed and drained
  • 1 (2 ounce) jar diced pimientos, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped green onion
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon garlic powder
  • 1 (1 pound) loaf 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 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.

Footnotes

  • Nutrition Facts: 2 tablespoons of dip (calculated without bread) equals 16 calories, trace fat (0 saturated fat), trace cholesterol, 83 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 Free Food.
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