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

Thaw broccoli, squeeze out excess moisture with paper towels. Finely chop broccoli.

In small bowl, combine sour cream and butter, blend well. Stir in broccoli, onion, parsley and seasonings. Refrigerate 2 hours or more 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 bread loaf. Serve with toasted bread chunks, crackers or vegetable dippers.