Tuesday, April 3, 2007
Broccoli Dip and Hawaiian Bread
1 package (10 oz.) frozen chopped broccoli, thawed
1 cup sour cream
1 cup mayonnaise
1/4 cup chopped green onion
3 tbsp. Watkins Garlic & Dill Snack & Dip Seasoning
1 tbsp. Watkins Parsley
1 jar (2 oz.) sliced pimento, drained
Round loaf of bread, unsliced
Squeeze excess moisture from broccoli. Finely chop if desired. In medium bowl, combine all ingredients; mix well. Refrigerate at least 2 hours. Hollow out center of bread. Spoon dip mixture into center. Garnish with pimento strips or radish roses. Serve with toasted cubes of bread from the center that you cut out.Cut up carrots, and other veggies, place around the tray with the bread cubes..
Wonderful for an Easter Afternoon.