Gala Dip

• 1 loaf (1-1/2 lb.) round sourdough bread
• 1/3 cup butter or margarine, divided
• 2/3 cup chopped red pepper
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 1 lb. (16 oz.) VELVEETA, cut up
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
• 1/4 tsp. dried rosemary leaves, crushed

1. Cut 1-inch slice from top of bread; reserve.
2. Remove center of loaf, leaving 1-inch-thick shell.
3. Cut top of loaf and removed bread into bite-size pieces; place on cookie sheet.
4. Brush inside of bread shell with 3 Tbsp.
5. of the butter, melted.
6. Place on cookie sheet with reserved bread.
7. Bake at 350F for 20 minutes.
8. Cook and stir pepper, celery and onion in remaining butter in large skillet on medium heat until tender.
9. Add prepared cheese product; stir over low heat until prepared cheese product is melted.
10. Stir in spinach and rosemary; heat thoroughly, stirring constantly.
11. Pour dip into bread shell.
12. Serve with toasted bread pieces.

bread, butter, red pepper, celery, onion, velveeta, rosemary

Taken from www.kraftrecipes.com/recipes/gala-dip-51579.aspx (may not work)