9 oz. pkg. frozen chopped broccoli
1 c. sour cream
1 c. mayonnaise
2 tbsp. chopped green onion
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

Squeeze excess moisture from broccoli with paper towel. In small bowl, combine sour cream and mayonnaise; blend well. Stir in broccoli and all remaining ingredients except bread. Cover and refrigerate at least 2 hours.

Heat oven to 350 degrees. Slice off top crust of French bread; hollow out inside of loaf. Cut removed bread into chunks; place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Spoon dip into hollowed out bread loaf. Serve with toasted bread chunks, crackers or vegetable dippers. (4 cups)