Broccoli Dip in a Bread Bowl Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES: 24 servings


  • 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

Nutritional Facts

2 tablespoons: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 83mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.


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

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