Broccoli Dip in a Bread Bowl

By smleonard

Ingredients

• 12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and cut into 1/2-inch pieces
• 2/3 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced shallot
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2/3 cup whole Greek yogurt
• 1 (8-inch) round sourdough bread

Details

Servings 12
Adapted from cookscountry.com

Preparation

Step 1

Frozen broccoli was mushy and bland, but lightly cooking fresh broccoli in the microwave provided ideal texture and flavor. The stems need longer than the florets, so we cook the two separately. Chopping both in the food processor makes for a pleasantly smooth dip, and a combination of mayonnaise and Greek yogurt creates a creamy, tangy base. With shallot, Parmesan cheese, and cayenne stirred in, this party dish was ready for its bread bowl—precut for easier eating.

Make the dip up to 24 hours ahead, but prepare and fill the bread bowl just before serving. Opt for a taller, domed loaf of sourdough over a flat, wide loaf. Serve with crudités, if desired.

Combine broccoli stalks and
1 tablespoon water in bowl. Cover and
microwave until tender, about 5 minutes.
Transfer to colander, rinse under
cold water, and drain thoroughly. Transfer
to dish towel and pat dry. Combine
broccoli florets and 1 tablespoon water
in now-empty bowl. Cover and microwave
until just tender, about 3 minutes.
Transfer to colander, rinse under cold
water, and drain thoroughly. Transfer to
dish towel and pat dry. (Keep stalks and
florets separate.)

Combine stalks, mayonnaise, Parmesan,
shallot, garlic, salt, pepper, and
cayenne in food processor and process
until finely ground, about 30 seconds,
scraping down sides of bowl as needed.
Add florets and pulse until finely
chopped, about 4 pulses. Transfer to
bowl, stir in yogurt, and refrigerate for
at least 30 minutes or up to 24 hours.

Using paring knife, cut into top
of bread at 45-degree angle, about
1 1/2 inches from edge. Continue to slice
around bread at 45-degree angle in
approximate 5-inch circle. Remove bread
top and cut into bite-size pieces. Make
vertical slices through perimeter of bread
bowl at 1 1/2-inch intervals, stopping just
shy of bottom crust. Transfer dip to bread
bowl. Serve, using bread pieces to dip.