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Sourdough Broccoli Dip

This delicious party dip is great for dipping chunks of bread or fresh veggies.


  • 1 pkg. frozen chopped broccoli
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 Tbsp. green onion, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 2 oz. diced pimientos, drained
  • 1 tsp. dill weed
  • 1/4 tsp. garlic powder
  • 1 round loaf unsliced sourdough bread
  • Optional: cut fresh vegetables (celery, carrots, broccoli, cauliflower, etc.)


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 350 degrees F for 10 minutes, until lightly toasted. Spoon dip into hollowed bread crust, place on platter. Arrange bread chunks and fresh vegetables for dippers.

Source: TO THE KING'S TASTE, Lorna J. Sass


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