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.
