Hot Broccoli Dip

• 1 to 1 1/2 lb. round sourdough bread loaf
• 1/2 c. finely chopped celery
• 1/2 c. chopped red pepper
• 1/4 c. finely chopped onion
• 2 Tbsp. margarine
• 1 lb. Velveeta cheese, cubed
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1/4 tsp. dried rosemary leaves, crushed

1. Cut slice from top of bread loaf; remove center leaving 1-inch shell.
2. Cut removed bread into bite-size pieces.
3. Cover shell with top.
4. Place on cookie sheet with bread pieces.
5. Bake at 350u0b0 for 15 minutes or until hot.
6. In large skillet, saute celery, red pepper and onion in margarine.
7. Reduce heat to low.
8. Add cheese, stir until melted.
9. Stir in remaining ingredients; heat thoroughly, stirring constantly.
10. Spoon mixture into bread loaf. Serve hot with toasted bread pieces and vegetable dippers.

bread, celery, red pepper, onion, margarine, velveeta cheese, broccoli, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813520 (may not work)