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Broccoli Dip
Ingredients:
- 10 oz frozen chopped broccoli
- 1 cup sour cream
- ½ cup mayonnaise
- 2 Tbls. scallion onion, chopped
- 2 Tbls. fresh parsley
- 2 oz. jar pimento, drained
- ½ tsp. dill weed, dried
- 1/8 tsp. garlic powder
- French Bread Loaf
Instructions:
Thaw broccoli, squeeze out moisture with paper towel. In a small bowl, combine sour cream and mayonnaise, blending well. Stir in broccoli and remaining ingredients. Refrigerate at least 2 hours. Heat oven to 350 degrees. Slice off top crust of French bread and hollow out inside of loaf. Cut removed bread into chunks and place on un-greased cookie sheet. Bake for 8-10 minutes or until lightly toasted. Spoon dip into hollowed-out bread loaf. Serve with toasted bread chunks. (May also be served with salt-free crackers or veggies.)
Servings = 16
Nutrient Information:
(Based on approximate analysis per serving)
Per Serving:
| Calories |
237 kcall |
| Protein | 6.5 g |
| Carbohydrate | 29.7 g |
| Total Fat | 9 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1.1 g |
| Calcium | 11.4 mg |
| Phosphorus | 11.1 mg |
| Potassium | 75.9 mg |
| Sodium | 422.9 mg |
Kidney Options is supported by
Fresenius Medical Care
North America