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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