10 oz. pkg. frozen chopped broccoli
1 c. sour cream
1 c. mayonnaise
2 tbsp. chopped green onions
2 tbsp. chopped fresh parsley
2 oz. jar diced pimento, drained
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. garlic powder
1 lb. loaf French bread

Thaw broccoli; squeeze out excess moisture with paper towel. Finely chop broccoli. In small bowl, combine sour cream and mayonnaise; blend well. Stir in broccoli, green onions, parsley, pimento, dill weed, salt, and garlic powder. Refrigerate at least 2 hours to blend flavors.

Heat oven to 350 degrees. Slice off top crust of French bread; hollow out inside of loaf. Cut removed bread into chunks; place chunks on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until lightly toasted. Spoon dip into hollowed out bread loaf. Garnish as desired. Serve with toasted bread chinks, crackers, or vegetable dippers. 4 cups.