Broccoli Dip in a Bread Bowl

Broccoli Dip in a Bread Bowl
Recipe By :Taste of Home, August/September 1999

1 cup plain nonfat yogurt
1 cup fat-free mayonnaise
10 ounces frozen chopped broccoli -- thawed and squeezed dry
2 ounces diced pimientos -- drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onions
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 french bread loaf -- (1 pound), unsliced

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 loaf, leaving a 1/2" shell. Set the
shell and top aside. Cut removed bread into
cubes; place on an ungreased baking sheet. Bake
at 350°F for 8-10 minutes or until golden brown.
Fill bread shell with dip. Serve with toasted bread cubes.


Yield:
"3 cups"

Per Serving (excluding unknown items): 68
Calories; 1g Fat (8.2% calories from fat); 3g
Protein; 13g Carbohydrate; 1g Dietary Fiber