May 2008
Broccoli Dip in French Bread
Ingredients
-
10 oz. pkg. frozen broccoli, chopped
-
1 cup sour cream
-
1/2 cup low-calorie mayonnaise
-
2 Tbsp. green onion, chopped, including tops.
-
2 Tbsp. fresh parsley, chopped
-
2 oz. jar diced pimento, drained
-
1/2 tsp. dill weed
-
1/8 tsp. garlic powder
Directions
|
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 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 ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes, or until lightly toasted. Spoon dip into hollowed-out bread loaf. Serve with toasted bread chunks, salt free crackers, or veggies. Makes 2 cups |
Nutritional Contents
2 Tbsp. serving contains approximately;
-
16 calories
-
1 gram protein
-
35 milligrams sodium
-
55 milligrams potassium
-
2 milligrams phosphorus
Refer to Page 53 in The Renal Gourmet Cookbook to access this recipe
Click here for a Printer friendly version
|
Disclaimer |
The recipes in this book are not intended to be a substitute for professional guidance. While generally suitable for a renal diet, it is important that a dietician is consulted as to the proper ingredients and portions recommended for the patient's individual health conditions and daily diet plan.