Hot Broccoli Dip

Ingredients

• 1 1½-lb. round sourdough bread loaf or dark rye bread load
• ½ cup finely chopped celery
• ½ cup chopped red pepper
• ¼ cup chopped onion
• 2 tbsps. butter or margarine
• 1 lb. Velveeta Pasteurized process cheese spread, cubed
• 1 10-oz. pkg. frozen chopped broccoli, thawed, drained
• ¼ tsp. dried rosemary leaves, crushed

Instructions

Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-sized pieces. Cover shell with top. Place on cookie sheet with bread pieces. Bake at 350 degrees for 15 minutes or until hot.
In a large skillet, saute celery, peppers, and onions in butter or margarine. Reduce heat to low. Add cheese and stir until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf; Serve hot with toasted pieces and vegetable dippers.
I do not heat the bread if I use the dark rye and you can just cut all of the bread up into bite sized pieces and keep the cheese in a bowl.