Source:

Classifications: Dips, Dressings,Sauces &

Qty Measure Ingredient

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1 cup plain nonfat yogurt

1 cup fat-free mayonnaise

1 10oz package frozen chopped broccoli, thawed & squeezed dry

1 2oz jar diced pimientos, drained

2 tablespoons fresh parsley, minced

1 tablespoon green onion, chopped

1/2 teaspoon dill weed

1/8 teaspoon garlic powder

1 1 lb. loaf unsliced French bread

Instructions: 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-in. shell. Set the shell and top aside. Cut 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.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGE: One serving (2 tablespoons of dip calculated without bread) equals Free Food; also, 16 calories, 83 mg sodium, trace cholesterol, 3 gm carbohydrate, 1 gm protein, trace fat.

Serves: 0

Yields: 3 cups

Food Exchanges: