Hot Broccoli Dip

Name: Hot Broccoli Dip
Ingredients: 1 lb. round rye bread loaf; 1/2 c. finely chopped celery; 1/2 c. finely chopped onion; 2 Tbsp. Parkay margarine; 1 lb. Velveeta, cubed; 1 (10 oz.) pkg. frozen chopped broccoli, drained; 1/4 tsp. dried rosemary leaves, crushed

7 ingredients

7 steps

Ingredients

1 lb. round rye bread loaf
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 Tbsp. Parkay margarine
1 lb. Velveeta, cubed
1 (10 oz.) pkg. frozen chopped broccoli, drained
1/4 tsp. dried rosemary leaves, crushed

Directions

1

Cut slice from top of bread loaf; remove center, leaving 1-inch shell.
2

Cut removed bread into bite size pieces.
3

Saute celery and onion in margarine until tender.
4

Add process cheese spread; stir over low heat until process cheese is melted.
5

Stir in remaining ingredients; heat thoroughly, stirring constantly.
6

Spoon into bread loaf.
7

Serve with vegetable dippers and bread.