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Broccoli Dip in a Bread Bowl Recipe

100% would make again

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.

This recipe is:

Healthy

Quick

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24 Servings
Prep: 15 min. + chilling Bake: 10 min.

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

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: 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.

Broccoli Dip in a Bread Bowl published in Taste of Home August/September 1999, p17