| Prep time: | 15 Min |
| Cook time: | 10 Min |
| Ready in: | 25 Min |
| SERVINGS: |
| Original 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
* 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 degrees F for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
