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 toblend. Cut slice from top of loaf, remove interior and cut interior intochunks. Bake chunks at 350F for 10 minutes until lightly toasted. Spoondip into hollowed bread crust, place on platter. Arrange bread chunks andfresh vegetables (celery, carrots, etc) for dippers.
Source: TO THE KING'S TASTE, Lorna J. Sass
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