Hot Broccoli Dip

• 1 round sourdough bread loaf (1-1/2 lb.)
• 2 stalks celery, chopped
• 1/2 cup chopped red peppers Target 1 pkg For $2.99 thru 02/06
• 1/4 cup chopped onions Safeway 3 lb For $2.99 thru 02/09
• 2 Tbsp. butter
• 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
• 1/4 tsp. dried rosemary leaves, crushed
• few drops hot pepper sauce

1. Heat oven to 350F.
2. Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell.
3. Cut removed bread into bite-size pieces.
4. Cover shell with top of bread; place on baking sheet with bread pieces.
5. Bake 15 min.
6. ; cool slightly.
7. Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min.
8. or until crisp-tender.
9. Add VELVEETA; cook on low heat 5 min.
10. or until melted, stirring frequently.
11. Add broccoli, rosemary and hot pepper sauce; cook 5 min.
12. or until heated through, stirring constantly.
13. Pour into bread loaf.
14. Serve with toasted bread pieces.

bread, stalks celery, red peppers, onions, butter, velveeta, broccoli, rosemary, pepper

Taken from www.kraftrecipes.com/recipes/hot-broccoli-dip-51870.aspx (may not work)