1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
1/2 cup chopped red pepper
1 loaf round sourdough bread (1 lb.)
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Let's Make It
Mix dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.
Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
Spoon dip into bread loaf just before serving. Serve with bread pieces, crackers and assorted cut-up vegetables.
At parties, select a few of your favorite appetizers rather than sampling one of each to save room for your entree.
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained, for broccoli.
Dip can be prepared up to 2 days in advance. Store, covered, in airtight container in refrigerator until ready to serve. Spoon into bread shell just before serving.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 11g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 32 (2-Tbsp.) servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.