1 pkg. frozen chopped broccoli 1 c. sour cream
1 c. mayonnaise 2 T. chopped green onion
1 T. chopped fresh parsley 2 oz. diced pimientos, drained
1 tsp. dill weed 1/4 tsp. garlic powder
1 round loaf unsliced sourdough bread
Squeeze excess moisture from thawed broccoli. Combine with remaining
ingredients (except bread). Refrigerate at least 2 hours for flavors to
blend. Cut slice from top of loaf, remove interior and cut interior into
chunks. Bake chunks at 350F for 10 minutes until lightly toasted. Spoon
dip into hollowed bread crust, place on platter. Arrange bread chunks and
fresh vegetables (celery, carrots, etc) for dippers.
